PULLED BBQ SALMON AND HEIRLOOM TOMATO NAPOLEON SALAD WITH OLIVE TAPENADE

5 lbs Pulled BBQ Salmon, cooked as per instructions
10 ea heirloom tomatoes
1 bunch basil, picked and washed
3 cups crumbled goat cheese
2 cups croutons
1 cup olive tapenade, preferred brand
1/4 cup E.V.O.O. 
salt and pepper to taste
** Special Equipment needed. 3 - 4” x 2.5” wide deep ring mold

PROCEDURE
• Start by placing the tomatoes on a clean cutting board with the stem fall-slip facing up. Place the ring mold on top of the tomato, and using a pairing knife trim the tomato side down so it is a cylinder shape, and the same width of the ring mold. Once all tomatoes are trimmed, place them on their side and slice them into 1/2” thick slices. Reserve.
• To build the salad, place the ring mold into the center of the plate it will be served on. Start by putting a slice of tomato down at the bottom of the ring mold. Top that tomato with about 2 oz of the Pulled BBQ Salmon. Top the salmon with about 1/2 oz of the crumbled goat cheese. Lay 1 or 2 leaves of basil on top of that. Then top with another slice of tomato. Note: heirloom tomatoes will come in a variety of colors, so interchanging the tomato colors in the layering of the napoleon will give a greater visual appeal.
• Repeat the same steps and amounts with this layer (2 oz salmon, goat cheese, basil) and top that with one last slice of tomato. Lightly season the top tomato with salt and pepper, and push down on it slightly to assure the napoleon will not tip over when ring mold is removed.
• Before removing the ring mold, use the paring knife to make a small slit in the top tomato.
Insert the stem side of a basil leaf into the slit, for height and garnish to the dish. Cover the slit with a small dollop of the tapenade.
• Slowly, and carefully pull up on the ring mold and remove it. With that napoleon now free standing, garnish the plate with small drops of the olive tapenade, and a light drizzle of the E.V.O.O. Serve.
• Serves 20

THE SOURCE: VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES