Makes 8 servings
8 large tomatoes
1 cup fresh whole basil leaves
2 tablespoons pecan oil
2 dashes table salt
1 dash black pepper
2 ounces local soft white cheese
Arrange 3 slices of tomato on the base of each salad plate. (Do not chill plates). Toss basil leaves with pecan oil; season with salt and pepper.
Place vinaigrette-dressed greens on top of tomato slices. Shave cheese over the top. Serve immediately.
Per serving: 63 calories, 5 grams fat, 1 gram saturated fat, 43 mg sodium, 2 grams carbohydrate, 1 gram fiber, 2 grams sugar, 3 grams protein.