Ingredients

• 4 large ripe tomatoes (different colors of heirloom tomatoes preferred)
• 5 ounces chevre cheese or 5 ounces soft cream cheese, cut into 4 wheels
• 1/2 cup shelled roasted pistachios, chopped
• 4 cups arugula or 4 cups Baby Spinach
• 1/2 cup extra virgin olive oil
• 1 lemon
• 1 -4 tablespoon aged balsamic vinegar, to taste
• coarse salt, to taste
• fresh ground black pepper, to taste
• 2 cherry tomatoes or 2 grape tomatoes (optional)

Instructions

1. Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go.

2. Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula).

3. Press wheels of goat cheese into the chopped pistachios, covering both sides.

4. Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper.

5. Place approximately one cup of the arugula salad into the center of the tomatoes.

6. Top arugula with pistachio goat cheese.

7. Garnish with one half cherry tomato, if desired.