Fresh Tomato Napoleon

• 4 medium-sized fresh tomatoes
• 3 tbsp (45 ml). olive oil
• 1-1/2 tbsp (20 ml). lemon juice
• 1/4 tsp (1 ml). powdered mustard
• 1/4 tsp (1 ml). salt
• 1/4 tsp (1 ml). sugar
• 1/8 tsp (1 ml). fresh ground black pepper
• 4 cups (950 ml) mixture of torn baby lettuces or other bite-sized salad greens
• 1/2 cup (125 ml) crumbled goat or feta cheese (about 2 oz (56 grm).)

1. Use tomatoes held at room temperature until fully ripe.
2. Cut a thin slice from the bottom of each tomato and discard.
3. Cut remaining tomatoes (horizontally) into four slices each and set aside.
4. In a small bowl, whisk oil, lemon juice, mustard, salt and sugar until well-blended.
5. In a medium bowl, toss greens with about 1 tbsp (15 ml).
6. of the dressing.
7. On each of four plates, place a bottom tomato slice.
8. Sprinkle lightly with cheese and greens.
9. Repeat layering three more times ending with the top tomato slice.
10. Drizzle with remaining dressing.

tomatoes, olive oil, lemon juice, powdered mustard, salt, sugar, fresh ground black pepper, salad greens, crumbled goat

Taken from online-cookbook.com/goto/cook/rpage/00102A (may not work)