- Yield: 8 Servings
- Total Time: 30 Minutes
- 2 Tbsp Dijon mustard
- 2 Tbsp red wine vinegar
- ½ cup plus 6 Tbsp extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 4 large plum tomatoes (1 lb), halved lengthwise
- 3 fennel bulbs (1 lb.)—trimmed and sliced ½ inch thick lengthwise through the core, small fronds reserved for garnish
- Tarragon leaves, for garnish
How to Make It
- In a small bowl, whisk the mustard with the vinegar. While whisking constantly, drizzle in ½ cup of the olive oil until emulsified. Season with salt and pepper.
- Heat a griddle or large cast-iron skillet. Brush the tomatoes and fennel all over with the remaining 6 tablespoons of olive oil and season with salt and pepper. Working in batches, cook the tomatoes cut side down until lightly charred, about 3 minutes. Transfer to a platter charred side up. Working in batches, cook the fennel, turning once, until just tender and lightly charred, about 6 minutes. Transfer to the platter with the tomatoes. Drizzle the vegetables with the vinaigrette and garnish with the reserved fennel fronds and tarragon. Serve warm or at room temperature.