Tomatoes and Goat Cheese with Basil Vinaigrette

I'm slowly going into salad mode....this usually happens when the weather warms up, not that it has been.  My internal clock is telling me is should be but walking outside is telling me a different story.  So be it.  I will give the body what it wants.  That's salad.
This gorgeous plate of red, white and green couldn't be simpler or any more delish.  I didn't have to play around with this too much.  It turned out exactly the way I wanted it too.  I like it served as is but by all means spread the juicy tomatoes over some baby greens to fatten it up a bit.  The vinaigrette can be made ahead and would also be amazing drizzled over chicken, shrimp or fish.  It's got a pop of flavour that'll get your mouth singing....and hopefully the birds.

Tomatoes and Goat Cheese with Basil Vinaigrette

Serves 4

1/2 cup loosely packed Basil leaves
2 tsp white wine vinegar
2 tsp honey
1/4 cup good Olive Oil
4 ripe Tomatoes or a mix of small and large
2.5 oz or 1/2  140g package of soft Goat Cheese
Fresh pepper

In a blender, combine the basil, vinegar and honey.  Pulse a few times.  With the blender running, slowly add in the olive oil until it's smooth.  You may have to scrape down the sides once or twice.  Set aside.  This can be refrigerated for up to 24 hours.
On a plate, layer slices of the tomatoes.  Crumble the cheese over top and drizzle on the vinaigrette.