Tomato Lemon Mint Salad

2 ripe red tomatoes (5 ounces each)1 ripe yellow tomato (6 ounces)#190; teaspoon finely ground sea salt#188; teaspoon freshly ground black pepper1 tablespoon plus 1 teaspoon lemon marmalade (see note)1 tablespoon plus 1 teaspoon plain rice vinegar1 tablespoon plus 1 teaspoon olive oilFinely grated zest of 1 large lemon (11/2 teaspoons)1 tablespoon Stilton cheese with lemon, crumbled (see note)4 sprigs mint (finely chop the leaves from 2 sprigs; use 2 sprigs for garnish)Wash, dry and core the tomatoes. Cut off a thin slice from the bottom of each one so the fruit sits flat, then cut each tomato into 1/4-inch slices. Alternate 2 red slices, then a yellow slice, in a circle pattern on a white dinner plate, overlapping edges slightly, until the plate is covered. Sprinkle the tomatoes evenly with the salt and pepper.Whisk together the marmalade, vinegar and oil in a small bowl until it has emulsified. Use a spoon to drizzle the dressing evenly over the tomatoes. Sprinkle with the lemon zest, followed by the crumbled cheese and then the chopped mint. Garnish each portion with the remaining mint sprigs. Serve at room temperature.Serves two to four.Cook's notes: Stilton cheese with lemon rind is available at Whole Foods Markets; lemon marmalade is available through several online purveyors.@Recipe nutrition:Nutrition values per serving (assumes four): 90 calories, 6 g fat (1 g saturated), 9 g carbohydrates, 1 g fiber, 2 g protein, 0 cholesterol, 330 mg sodium.Margo McKay, XXXXXXXXXXXx, Va.,