MUSTARD Vinaigrette: Process all ingredients except oil in food processor until blended. Transfer to bowl. Refrigerate 30 min. to allow flavors to blend. Gradually whisk in oil until well blended. Refrigerate until ready to use.
FOR each serving: Place 2 slices each red and yellow tomatoes in center of serving plate, overlapping slightly; season with salt and pepper. Drizzle with 1-1/2 tsp. Mustard Vinaigrette; top with 1/4 cup fennel.
TOSS 1/3 cup frisee with 1-1/2 tsp. each basil and Mustard Vinaigrette. Place on top of tomato slices; top with 4 olive halves and 1/4 oz. cheese. Season with salt and pepper. Lean 1 toast slice on side of salad.