TOMATO STACK SALAD WITH ROASTED TOMATO VINAIG

      Title: TOMATO STACK SALAD WITH ROASTED TOMATO VINAIG
  Categories: New, Text, Import 	ess, Of, Emeril
       Yield: 4 Servings
  
  
         8    Italian Roma tomatoes, --
   :          cut in half
         2 TB olive oil
   :          Essence
       2/3 c  extra-virgin olive oil
       1/3 c  balsamic vinegar
         3 TB chiffonade of basil
       1/2 sm red onion, -- julienned
   :          Salt and pepper
         1    beef steak tomato, -- cut
   :          into 6 slices
         1    yellow beef steak tomato, --
   :          cut into 6 slices
         8 sl fresh mozzarella cheese
         4 c  assorted baby greens
         4    fried green tomatoes, -- for
   :          top of salad
   :          Black pepper for the rim
   :          Edible flowers
   
   Preheat the oven to 400 degrees. Toss the Roma tomatoes with the
   olive oil and season with Essence. Place the tomatoes, seed side
   down, on a baking sheet and roast for about 8-10 minutes. Remove from
   the oven and cool. Julienne the tomatoes. In a mixing bowl, whisk the
   extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion
   together. Add the julienned tomatoes. Season the vinaigrette with
   salt and pepper. Season each side of the tomato slices with salt and
   pepper. Season each side of the mozzarella slices with salt and
   pepper. Toss the greens with 2/3 of the vinaigrette. Reserve the
   remaining dressing. Alternate layering the tomatoes, cheese and
   greens. Use 3 slices each of the tomatoes and cheese plus 1 cup of
   the greens for each salad. Garnish each salad with the fried green
   tomato, remaining vinaigrette, black pepper on the rim, parsley, and
   edible flowers.
   
   Yield: 4 serving
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