Freeze cheese for 30 minutes or until firm enough to grate. Slice tomatoes thinly and arrange on a platter. Grate Gorgonzola, then combine with basil and shallot and sprinkle over tomatoes.
In a small bowl, whisk together lemon juice, Dijon mustard and olive oil. Season with salt and pepper and pour over tomatoes. Serve at room temperature.
SERVES: 6 - 8