Heirloom Tomato Salad with Fresh Made Still Warm Mozzarella, Arugula, Pistachio Pesto, Local Onions, Basil, Country Sour Dough

Heirloom Tomato Salad
Ingredients:

Sliced Heirloom Tomato
Olive Oil
Red Wine Vinegar
2-3 Garlic cloves
Green Onion
Basil Leaves
Sea Salt
Crushed Pepper
Chive Spears
Amaranth
Parsley

Method:
Start with slicing 4-5 heirloom tomatoes, after that you will pour the red wine vinegar and olive oil and drizzle the salad bowl with both ingredients. Put the sliced tomatoes to the side for the time being and begin to slice two garlic cloves and two onions. Begin to place the sliced garlic and onions in the bowl. Place the tomatoes into the bowl as well. Then you slice the basil leaves into thin slices and put them in the bowl along with the chive spears and parsley. Add sea salt and pepper into the bowl and begin to infuse the salad. Lightly add more vinegar and olive oil.

Pesto
Ingredients:

Garlic
Pistachio
1C Olive Oil
Arugula
Salt
Parmesan

Method:
Start with slicing two garlic cloves and place into a blender. Then add a cup of pistachios and a cup of olive oil and begin to blend.  Once they are blended, add the arugula and lightly blend into the mixture. Once the arugula is blended add salt and Parmesan and blend one more time lightly.  Finally, add the pesto into the salad. 

Sourdough Bread
Ingredients:

Pepper
Olive Oil

Method:
Cut the loaf of sourdough bread into slices and drizzle olive oil lightly over both sides of the slices. Place the slices over a grill at medium heat. This will be served alongside the salad.

Mozzarella
Ingredients:

Boiled Water (190 degrees)
Curd
Crushed Black Pepper
Sea Salt

Method:
Boil a pot of water at 190 degrees and add a pinch of sea salt. Put the curd into the water and lightly move it around the container. Not too rough. Once the mozzarella is loose, place into a separate bowl and begin gently folding it as if it were bread dough. You do this until it is smooth. Continue this and place over the finished salad.