Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               each  vine ripened tomatoes -- whatever color
  3             ounces  Gorgonzola cheese -- crumpled
  1                cup  micro greens or baby greens
  1                cup  balsamic vinegar
                        freshly cracked black pepper
                        kosher salt

Instructions and Comments:

Bring the balsamic vinegar to a simmer in a small sauce pot. Continue to simmer until the vinegar has become thick and syrupy. Do not over cook the vinegar as it will scorch easily if you are not careful. You have to babysit this stuff toward the end.. Ok when the vinegar has thickened, remove it from the heat and let it cool a bit. After it has cooled from the lava stage to a more manageable temperature, spoon it into a plastic container and put it in the cooler.

Wash the tomatoes and remove the core. Slice the tomatoes as you would for a sandwich and shingle them around the rim of a large serving plate. Place the greens in the center of the plate. Spread the cheese around the plate, wherever it falls it falls. In a zig zag motion, spoon the balsamic syrup over the tomatoes and cheese. Crack some black pepper, and sprinkle a pinch of kosher salt over the entire plate and serve immediately.

If you are not the blue cheese type, try some feta, goat cheese, or fresh mozzarella. I can guarantee when this plate hits the table it will disappear. You may want to have backups. Even my three year old ate this stuff.