From: Chef Cindy Pawlcyn, Mustard's Grill, Napa, CA. Yield: 12 servings. ¼ cup balsamic vinegar as needed, sea salt as needed, fresh ground pepper ¾ cup extra-virgin olive oil 4 lb. heirloom tomatoes (multi-colored, if desired, for visual interest) 6 cups arugula ½ cup parsley, chopped 2 cups basil, whole or torn 2 medium red onions, sliced thin 1 medium jalapeno pepper, julienned 12 large eggs, hard-cooked, then cut into quarters 1 lb., 8 oz. goat cheese or fresh Buffalo ...
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