With a sharp knife, thinly slice the tomatoes horizontally and arrange in a single layer in a glass or ceramic platter with a rim. Then peel the shallots and slice them crosswise into thin rings.

Punchy and crumbly, astringent and flaky, or tangy and creamy as a block of butter, blue cheese can be many things, but it’s rarely subtle. That said, if you eat and enjoy cheese — and/or wine, beer, ...