Stack Salad of Beefsteak Tomatoes, Onions, Roquefort Cheese with Balsamic Syrup Drizzle

1. 1

   Slice each tomato into 4 thick slices.

2. 2

   Season both sides of each slice with the salt and pepper.

3. 3

   Place sliced onions in the center of 4 large salad plates and arrange 4 arugula leaves in a 4-leaf clover shape on top.

4. 4

   Place 1 tomato slice on top of each stack.

5. 5

   Arrange a heaping tablespoon of crumbled Roquefort on top of the tomato slices.

6. 6

   Repeat layering for 3 layers each of the onions, arugula, and tomatoes, ending with the Roquefort on top.

7. 7

   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.

8. 8

   Garnish with additional freshly ground black pepper, and serve immediately.

9. 9

   Bring the vinegar to a boil in a medium heavy saucepan over high heat.

10. 10

    Reduce the heat to medium-low and simmer until reduced by nearly 3/4 in volume and thickened to a syrup, about 25 minutes.

11. 11

    Remove from the heat and cool completely before using.

12. 12

    (This keeps in an airtight container in the refrigerator indefinitely.)

* Per serving · 4 servings · Values may vary.

No additional tips available.