Tomato-Mozzarella Salad

1/4 cup extra virgin olive oil

1 Tbsp. fresh lemon juice

1 Tbsp. balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. minced garlic

1/2 tsp. sugar

1/2 tsp. salt

1/2 tsp. freshly ground pepper

2 1/2 lbs. tomatoes, sliced 1/4 to 1/2 inch thick

12 oz. mozzarella cheese, sliced 1/4 inch thick

1/4 cup thinly sliced shallots

1/3 cup julienne fresh basil

Whisk first 8 ingredients in a small bowl to make dressing (can be made ahead of time).

Arrange tomatoes and cheese, overlapping on a platter. Sprinkle on shallots and drizzle with dressing. Let stand up to 4 hours at room temperature. Sprinkle with basil.