Charred Eggplant & Heirloom Tomato Salad with Fennel Flowers

Smoky charred eggplant meets juicy heirloom tomatoes, crisp fennel and fragrant fennel flowers in this colorful late-summer salad. 

Ingredients:
1 large eggplant, cut into ¾-inch rounds or wedges
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2–3 heirloom tomatoes, cut into wedges
¼ small fennel bulb, very thinly sliced
¼ cup loosely packed Italian parsley leaves
2 tablespoons red wine vinegar
1 small shallot, finely minced
1 teaspoon Dijon mustard
½ teaspoon honey
Fennel flowers, for finishing
½ cup crumbled feta or ricotta salata, optional

Directions:
1. Heat a grill or grill pan over medium-high heat. Brush the eggplant generously with 2 tablespoons of the olive oil and season with salt and pepper. Grill for 3 to 5 minutes per side, until deeply charred and tender. Transfer to a platter and let cool slightly.

2. Meanwhile, whisk together the red wine vinegar, shallot, Dijon and honey. Slowly whisk in the remaining tablespoon of olive oil and season with salt and pepper.

3. Arrange the tomatoes and shaved fennel around the warm eggplant. Spoon the vinaigrette over everything and scatter with parsley and fennel flowers. Finish with feta or ricotta salata, if using, and serve warm or at room temperature.