Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar

• 4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
• Salt and freshly ground black pepper
• 1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
• Green Chile-Cilantro Oil, recipe follows
• Chipotle Vinegar, recipe follows
• 2 cups extra-virgin olive oil
• 1 poblano chile, grilled, peeled, stemmed, and coarsely chopped
• 1/4 cup cilantro leaves
• Salt
• 1 cup red wine vinegar
• 2 teaspoons chipotle pepper puree
• Salt

1. Place a tomato slice on each of 4 plates.
2. Season with salt and pepper.
3. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese.
4. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.
5. Combine all ingredients in a blender and blend for 5 minutes.
6. Blend all ingredients in a blender until smooth.

tomatoes, salt, buffalo mozzarella, green chilecilantro oil, vinegar, extravirgin olive oil, poblano chile, cilantro, salt, red wine vinegar, pepper puree, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/fresh-mozzarella-and-stacked-heirloom-tomato-salad-with-green-chile-cilantro-oil-and-chipotle-vinegar-recipe.html (may not work)