Heirloom Tomato Tacos

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1/2 pound mixed heirloom tomatoes

1 tablespoon extra-virgin olive oil, best quality

2 teaspoons balsamic vinegar, best quality

Kosher salt and fresh cracked black pepper

1/4 cup fresh basil leaves, chiffonade

1 head romaine, inner leaves only

1 1/2 cups micro greens

1/2 cup daikon radish sprouts

1/2 cup Gorgonzola cheese crumbles

Rosemary Crostini, for serving, recipe follows

6 tablespoons extra-virgin olive oil

2 tablespoons minced garlic

1 teaspoon dried basil

1 teaspoon dried Italian parsley

1/2 teaspoon minced fresh rosemary

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

6 (1/2-inck) thick slices good sourdough or dense French bread

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