- 3 large beefsteak, Creole, or vine-ripened tomatoes (12 to 14 ounces each), cored
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 12 thin slices Vidalia or other sweet onion, or 1 large Vidalia (12 to 13 ounces) onion, thinly sliced on a mandoline
- 4 ounces arugula, tough stems removed
- 5 ounces well-chilled Roquefort cheese, or other blue-veined cheese, crumbled
- 1/4 cup Balsamic Syrup, recipe follows
- 2 tablespoons extra-virgin olive oil
Slice each tomato into 4 thick slices. Season both sides of each slice with the salt and pepper.
Place sliced onions in the center of 4 large salad plates and arrange 4 arugula leaves in a 4-leaf clover shape on top. Place 1 tomato slice on top of each stack. Arrange a heaping tablespoon of crumbled Roquefort on top of the tomato slices. Repeat layering for 3 layers each of the onions, arugula, and tomatoes, ending with the Roquefort on top.
Drizzle about 1 tablespoon of the Balsamic Syrup around and over each stack and 1/2 tablespoon of extra-virgin olive oil on each plate. Garnish with additional freshly ground black pepper, and serve immediately.
- 1 1/2 cups balsamic vinegar
Bring the vinegar to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low and simmer until reduced by nearly 3/4 in volume and thickened to a syrup, about 25 minutes. Remove from the heat and cool completely before using. (This keeps in an airtight container in the refrigerator indefinitely.)
Yield: about 1/3 cup