Tomato Walnut Salad
2 Large beefsteak tomatoes
1/2 Cup walnuts, chopped 1/3 Cup crumbled goat cheese
10 Basil leaves, chopped or julienned
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
Slice the tomatoes into 1/4 inch thick slices and lay slices the directly on a paper towel lined plate
Pat the tomatoes dry with a paper towel or clean dish cloth to remove excess water
Spread the tomato slices out on a serving tray, drizzle with olive oil, salt and pepper.
Evenly sprinkle the goat cheese, basil and walnuts over all of the tomatoes and serve.