Beefsteak Tomato and Vidalia Onion Napoleons with Balsamic Vinaigrette

Ingredients:

NAPOLEONS

3 large (beefsteak tomatoes, preferably vine-ripened, into 4 slices each (about 1/2 inch thick)

1 large Vidalia, Texas Noon Day, Maui, or other sweet onion, cut into 8 slices

16 fresh basil leaves

16 fresh mint leaves

Freshly ground black pepper to taste

2 tablespoons balsamic vinegar   

4 tablespoons olive oil  

1 tablespoons minced garlic   

1 teaspoon sugar  

1/4 teaspoon salt  

Thoroughly whisk together all of the vinaigrette ingredients in a mixing bowl and set aside.

Directions:
To prepare the salad, place 4 slices of the tomato on a work surface and top each with 1 slice of the onion. Place 2 basil leaves and 2 mint leaves on top of each onion layer and sprinkle with the pepper. Place 1 tomato slice on top of the mint and basil, and then repeat with layers of the onion, basil, mint, and pepper. Place a final slice of tomato on top of each napoleon, and skewer with 2 toothpicks each (one towards each end) to hold them together.

Slice each napoleon in half and arrange on a serving plate in a “V” shape so that it opens to show the interior layers. Remove the toothpicks and drizzle each napoleon with 1 tablespoon of the vinaigrette.