Ingredients:

For the Salad
• 2 each tomatoes, large -- red
• 2 each tomatoes, large -- yellow
• 2 each tomatoes, large -- green
• 4 handfuls organic field greens
• 1 cup gorgonzola cheese -- chopped
• 1/4 cup pine nuts -- toasted

For the Marinade
• 3/4 cup chile oil
• 2 tablespoons chopped garilc
• 1 tablespoon chopped cilantro

For the Cilantro Oil
• 1/2 cup olive oil
• 1/2 cup cilantro leaves, whole -- coarsely chopped

Instructions and Comments:

This is a really neat salad with everything good for eye appeal and flavor. Begin by making the cilantro oil. Heat the olive oil in a small pot until it just begins to smoke. Place the coarsely chopped cilantro in a blender. Place the top of the blender on and remove the pour cap. Slowly and carefully pour the oil into the blender. Replace the pour cap and blend on high speed for about 2 minutes. Pour the oil out into a glass container and cool to room temperature.

Fire up the Grill!
Prepare the marinade by combining all ingredients. Slice the tomatoes 1/4 inch thick (4 slices per tomato) and place them in the marinade. Have a spatula and a catch plate handy. Grill each slice until the skin starts to shrivel up on the sides. Remove the tomatoes and hold hot.

For the Plate.
Arrange a handful of the greens at 12 o'clock on 4 plates. Shingle one slice of each color tomato around the greens. Sprinkle the chopped gorgonzola cheese and toasted pine nuts on top of the tomatoes. Spoon one tablespoon of cilantro oil and a pinch of kosher salt over the greens. Ready to eat!