Ingredients

• 4 medium, Beef Steak or Heirloom tomatoes - Cut 1" thick slices using middle of each tomato
  
• 1/2 cup, il Fustino 25-year-old balsamic vinegar
  
• 2 large, yellow onions - sliced 1/8" thick
  
• 2 tablespoons, il Fustino Extra Virgin Olive oil - heaping
  
• salt
  
• 2 cups, arugula - loosely packed
  
• blue cheese or Feta or goat cheese - crumbled
  

Method

1. Place tomato slices in shallow pan and pour vinegar over top, tomatoes can and should marinate for at least one hour, turning tomatoes several times
   
2. Caramelize onions in olive oil, set aside
   
3. Plate arugula and arrange tomatoes on top
   
4. Dress with onions
   
5. Garnish with cheese