Tortured Tomatoes with Bird Dropping Dressing


2 large ripe tomatoes 
2 tablespoons Crumbled blue cheese 
Roquefort dressing 


Wash the tomatoes in cold water. 
Cut into half-inch slices. 
Place slices in plastic bag. 
Squeeze out any extra air and close the bag tightly. 
Lay the bag on a clean plate placed in the sink. 
Now make a fist and gently pound the tomato slices until they look tortured. 
Divide the tortured tomatoes among four bowls and sprinkle with a half tablespoon of crumbled cheese. 
Then, holding a spoon at least 12" from the salad bowl (to approximate the altitude of a low flying bird), dribble a glob of dressing onto each one.