Toss together cut heirloom tomatoes, avocado and mozzarella balls. Top with basil leaves, black pepper and Maldon sea salt. Refrigerate until ready to serve.
In a small saucepan, combine cooked bacon, red wine vinegar, French’s® Classic Yellow Mustard, brown sugar and fine sea salt. Bring to a low simmer, stirring until sugar has dissolved and all ingredients incorporate. Whisk in extra virgin olive oil.
Remove and place in an airtight container until ready to serve. If longer than an hour, refrigerate. Remove from the refrigerator 15-20 minutes before serving to come to temperature.
When ready to serve, spoon mustard bacon dressing over tomato salad. Serve.
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