Heirloom Tomato Napoleon With Parmesan Crisps & Herb Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 Tbs. grapeseed oil or canola oil

About 20 various heirloom cherry tomatoes, halved or quartered

2-1/2 cups grated Parmigiano-Reggiano

1 small shallot, minced (about 1-1/2 Tbs.)

Kosher or sea salt and freshly ground black pepper

1 cup fresh basil leaves, torn into bite-size pieces if large

1 cup fresh flat-leaf parsley leaves

1/2 cup 1-inch-long fresh chive pieces

1 cup baby arugula leaves

2 Tbs. extra-virgin olive oil

1 tsp. Dijon mustard

Sixteen 1/3-inch-thick heirloom tomato slices, preferably of different colors, sizes, and shapes (2 to 3 lb.)

1/2 cup fresh tarragon leaves

4 tsp. Champagne vinegar

20 small nasturtium leaves (optional)

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