Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar

Ingredients

• 4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
• Salt and freshly ground black pepper
• 1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
• Green Chile-Cilantro Oil, recipe follows
• Chipotle Vinegar, recipe follows

Directions

Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.

Green Chile-Cilantro Oil:

2 cups extra-virgin olive oil

1 poblano chile, grilled, peeled, stemmed, and coarsely chopped

1/4 cup cilantro leaves

Salt

Combine all ingredients in a blender and blend for 5 minutes.

Chipotle Vinegar:

1 cup red wine vinegar

2 teaspoons chipotle pepper puree

Salt

Blend all ingredients in a blender until smooth.