Stacked Heirloom Tomato Caprese Salad with Olive Tapenade and Sweet Honey Basil Vinaigrette

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   To make olive tapenade: Toast the pine nuts for 2 minutes in a small skillet over medium heat, shaking often.

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   Watch carefully, they burn easily!

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   Remove from heat and cool slightly.

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   Combine pine nuts and all other tapenade ingredients everything except the olive oil, salt and pepper -in a food processor.

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   Pulse a few times until coarsely chopped.

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   Add olive oil in a steady stream while processor is running.

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   Season with salt and pepper.

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   Cover and refrigerate if not using immediately.

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   Can be made 1 week ahead.

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    To make the dressing: Whisk together the honey, dijon mustard, vinegar, and basil.

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    Whisk in olive oil until emulsified.

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    Season with salt and pepper.

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    If not using immediately, cover and refrigerate up to 1 day ahead.

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    To assemble salad: Place 1 slice of tomato on a small plate, add a tablespoon of olive tapenade, then a slice of mozzarella, and a sprinkle of chiffonade basil.

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    Continue in the same manner, using different color tomato slices for each layer.

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    You can make the stack as high as you like.

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    End with a tomato topped with a dab of olive tapenade.

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    Drizzle with vinaigrette.

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    Sprinkle with chiffonade basil leaves.

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    Serve immediately.

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    * Use the best quality extra virgin olive oil and balsamic vinegar you can afford it makes the difference between a good salad and a great salad!

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    Recipe adapted from Bobby Flay on Foodnetwork.com.

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