Stone Crab Salad with Spicy Greens and Tomato Gelee

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1 bunch basil, roughly chopped

1 bunch tarragon, roughly chopped, 10 leaves reserved

4 vine-ripe tomatoes, diced and blended

1 tablespoon prepared horseradish

4 ounces vodka

6 sheets gelatin, soaked

1 Granny Smith apple, peeled

1/4 cup brunoise cucumber

8 large stone crab claws, shells removed, knuckle meat reserved

1 tablespoon ver jus (sour green grape juice), may substitute white wine vinegar

1/4 cup creme fraiche

1/4 teaspoon powdered sugar

1 cup micro greens, may substitute chopped arugula

1 teaspoon extra-virgin olive oil

Sea salt, for seasoning