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 mozzarella cheese, sliced

Combine vinegar with ¼ tsp. each sea salt and pepper. Whisk in oil until fully incorporated. Reserve.

Slice, dice or wedge tomatoes as desired. Dress with ¼ cup vinaigrette.

In a large bowl, combine arugula, parsley, basil, red onions and jalapeno. Toss with ½ cup vinaigrette.

To serve: Arrange 5 to 6 ounces of tomatoes on a luncheon plate. Toss with ¾ cup salad, 4 hard-cooked egg quarters and 2 oz. cheese. Sprinkle with additional salt and pepper. Serve immediately.