In a blender, puree the cherry tomatoes, shallot, Dijon mustard, tarragon, honey and champagne vinegar until smooth. Slowly drizzle the oil in on medium speed until sauce is emulsified and creamy.

A French woman once told me that tarte Tatin was a bistro dish and would never be featured on the menu in a fine dining restaurant. On the contrary, madame, as it was a staple on the lunch menu for a ...