Stack Salad of Beefsteak Tomatoes, Onions, Roquefort Cheese with Balsamic Syrup Drizzle

• 3 large beefsteak, Creole, or vine-ripened tomatoes (12 to 14 ounces each), cored
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 12 thin slices Vidalia or other sweet onion, or 1 large Vidalia (12 to 13 ounces) onion, thinly sliced on a mandoline
• 4 ounces arugula, tough stems removed
• 5 ounces well-chilled Roquefort cheese, or other blue-veined cheese, crumbled
• 1/4 cup Balsamic Syrup, recipe follows
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups balsamic vinegar

1. Slice each tomato into 4 thick slices.
2. Season both sides of each slice with the salt and pepper.
3. Place sliced onions in the center of 4 large salad plates and arrange 4 arugula leaves in a 4-leaf clover shape on top.
4. Place 1 tomato slice on top of each stack.
5. Arrange a heaping tablespoon of crumbled Roquefort on top of the tomato slices.
6. Repeat layering for 3 layers each of the onions, arugula, and tomatoes, ending with the Roquefort on top.
7. Drizzle about 1 tablespoon of the Balsamic Syrup around and over each stack and 1/2 tablespoon of extra-virgin olive oil on each plate.
8. Garnish with additional freshly ground black pepper, and serve immediately.
9. Bring the vinegar to a boil in a medium heavy saucepan over high heat.
10. Reduce the heat to medium-low and simmer until reduced by nearly 3/4 in volume and thickened to a syrup, about 25 minutes.
11. Remove from the heat and cool completely before using.
12. (This keeps in an airtight container in the refrigerator indefinitely.)
13. Yield: about 1/3 cup

beefsteak, salt, freshly ground black pepper, thin slices vidalia, arugula, well, balsamic syrup, extravirgin olive oil, balsamic vinegar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/stack-salad-of-beefsteak-tomatoes-onions-roquefort-cheese-with-balsamic-syrup-drizzle-recipe.html (may not work)