Tomato Stack With Tapenade

• 2 c pitted Kalamata olives
• 4 cl garlic
• 4 fi anchovies
• 2 tb pine nuts
• 1/2 c olive oil
• 1/4 c white wine vinegar
• 2 tb honey
• 1 tb Dijon mustard
• 3/4 c olive oil
• 12 basil leaves thinly sliced
• 8-10 large tomates (heirloom) sliced
• 2 8 balls water-packed mozzarella 1/3 "

1. For the tampanade, blend first 4 ingredients and with machine running, add oil. Season with salt and pepper.
2. For dressing. Whisk vinegar, honey and mustard. Gradually whisk in oil. Stir in basil. Season with salt and pepper.
3. For salad place 1 tomato slice on each of 8 plates. Spread with tapenade. Top with cheese. Repeat layering. Top each with 3rd tomato. Chop remaining tomato slices. Place in bowl and toss with 2 tbsp dressing. Spoon some dressing over each stack and spoon chopped tomatoes alongside.

olives, garlic, anchovies, nuts, olive oil, white wine vinegar, honey, mustard, olive oil, basil, tomates, water

Taken from www.epicurious.com/recipes/member/views/tomato-stack-with-tapenade-50086308 (may not work)