From: Chef Cindy Pawlcyn, Mustard's Grill, Napa, CA. Yield: 12 servings.
¼ cup balsamic vinegar
as needed, sea salt
as needed, fresh ground pepper
¾ cup extra-virgin olive oil
4 lb. heirloom tomatoes (multi-colored, if desired, for visual interest)
6 cups arugula
½ cup parsley, chopped
2 cups basil, whole or torn
2 medium red onions, sliced thin
1 medium jalapeno pepper, julienned
12 large eggs, hard-cooked, then cut into quarters
1 lb., 8 oz. goat cheese or fresh Buffalo mozzarella cheese, sliced
Combine vinegar with ¼ tsp. each sea salt and pepper. Whisk in oil until fully incorporated. Reserve.
Slice, dice or wedge tomatoes as desired. Dress with ¼ cup vinaigrette.
In a large bowl, combine arugula, parsley, basil, red onions and jalapeno. Toss with ½ cup vinaigrette.
To serve: Arrange 5 to 6 ounces of tomatoes on a luncheon plate. Toss with ¾ cup salad, 4 hard-cooked egg quarters and 2 oz. cheese. Sprinkle with additional salt and pepper. Serve immediately.