3 pounds heirloom tomatoes
kosher salt and freshly ground black pepper
1/2 pound Roquefort cheese, divided
1 cup mayonnaise
1/3 cup cream
2 t. tarragon wine vinegar
2 T. chopped fresh flat-leaf parsley
Slice tomatoes and sprinkle with salt and pepper.
Blend remaining ingredients saving parsley and half the cheese for sprinkling on top.