Fried Green Tomato Napoleons

Ingredients

• 4 servings balsamic vinaigrette 
• 4 servings garnish: basil sprigs fresh
• 0.5 cup buttermilk 
• 6  cherry tomatoes red halved
• 0.8 cup cornmeal 
• 1 large eggs 
• 0.5 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 1  garlic bulb 
• 4 medium size tomatoes green cut into 1/4-inch-thick slices
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper 
• 5  plum tomatoes chopped
• 4 cups gourmet salad greens 
• 1 teaspoon salt 
• 4 servings tomato crostini 
• 1 cup vegetable oil 
• 6  cherry tomatoes yellow halved

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Cut off pointed end of garlic bulb, and place on a piece of aluminum foil.
2. Drizzle with olive oil, and fold foil to seal.
3. Bake at 400 for 1 hour. Cool and peel 12 cloves; reserve any remaining cloves for other uses.
4. Whisk egg and buttermilk in a small bowl. Stir together cornmeal and next 3 ingredients. Dip tomato slices in egg mixture, and dredge in cornmeal mixture, shaking off excess.
5. Heat oil to 350 in a large skillet; fry tomato slices, in batches, in hot oil 1 minute on each side; drain.
6. Toss greens with Balsamic Vinaigrette. Arrange on individual plates. Stack tomato slices and pear tomatoes on plates.
7. Sprinkle with chopped tomato, parsley, and garlic.
8. Serve with Tomato Crostini.
9. Garnish, if desired.