Fresh Tomato Napoleon
4 medium-sized fresh Florida tomatoes
3 tablespoons olive oil
1-1/2 tablespoons lemon juice
1 teaspoon powdered mustard
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon ground black pepper
4 cups torn baby lettuces or other bite-sized salad greens
1/2 cup crumbled goat or feta cheese or shredded mozzarella cheese (about 2 ounces)
Use tomatoes held at room temperature until fully ripe. Cut a thin slice from the bottom of each tomato and discard; then cut remaining tomatoes into 4 slices each; set aside.
In a small bowl, mix oil, lemon juice, mustard, salt and sugar until well blended. In a medium bowl, toss greens with about 1 tablespoon of the dressing.
On each of 4 plates, place a bottom tomato slice; sprinkle lightly with cheese and greens, repeat layering 3 more times ending with the top tomato slice; drizzle with remaining dressing.
Serve as an appetizer or salad, with grilled beef or chicken, with cheese and fish, etc.
Servings: 4 portions