Tomato, Green Bean and Potato Salad with Herbs

Serves:

• 2 medium-large super ripe local tomatoes cut into 3/4 inch dice
• 1 pound of fresh, young green beans, blanched briefly then chilled; cut into 1 1/2 inch pieces
• 1 cup marble size baby potatoes boiled briefly in very salty water; then chilled
• 1/4 cup packed Fresh Basil leaves, julienned
• 1 tbsp fresh Lavender leaves, julienned
• 2 tbsp fresh Sage leaves julienned
• 1 large lemon, juiced
• 2 tbsp homemade apricot infused apple cider vinegar (any vinegar can be substituted)
• 1/4 cup Kalamata or other extra virgin olive oil
• 1/4 cup shredded 10 year old cheddar. (Parmesan or Pecorino Romano can be substituted.)
• some hawaiian red sea salt (to taste)