Tomato Salad With Potato-Blue Cheese Tart

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Wisconsin Cheese


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12 small red potatoes (about 1 1/4 pounds)

1 1/2 cups kosher salt

4 cups chopped tomato (about 4 medium)

1 cup slivered red onion

1 cup slivered fennel bulb

1/2 cup loosely packed small fresh basil leaves

2 teaspoons fennel seeds

1/8 teaspoon salt

1/8 teaspoon pepper

1 Tablespoon balsamic vinegar

6 6-inch flour tortillas

1 cup crumbled Wisconsin Blue cheese, softened (4 ounces)

1 1/2 cups balsamic vinegar

1 Tablespoon chopped fresh chives

1 Tablespoon chopped fresh rosemary

1 Tablespoon grated lemon rind

1/2 teaspoon salt

Freshly ground pepper

12 tiny black nicoise olives, pitted and chopped

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