4 oz. wt. of Fancy Lettuce Mix, washed
1 cup of Citrus Vinaigrette (see recipe below)
2 *Vine Ripened Beefsteak Tomatoes
4 *Vine Ripened Roma Tomatoes
12 *Red Grape Tomatoes, cut in half
12 *Yellow Pear Tomatoes, cut in half
Salt to taste
4 Tbsp. Basil, cut 1/8" julienne
8 Large Basil Leaves
12 Garlic Crouton Rounds (see recipe below)
½ cup Seasoned Goat Cheese (see recipe below)
*Any great tasting Vine Ripened tomatoes can be used to prepare this salad. Serve the tomatoes that have the best flavor from your garden or  produce grocer.

Citrus Vinaigrette (Serves 4)
½ cup White Wine Vinegar
¼ cup Orange Juice, fresh squeezed
1 Tbsp. Lemon Juice, fresh squeezed
¼ cup Extra Virgin Olive Oil
1 Tbsp. Mustard 
1 Tbsp. Fresh garlic, minced
1 tsp. Fresh Parsley, chopped
1 Tbsp. Brown Sugar
¼ tsp. Salt & Black Pepper, fresh ground
                                   
Seasoned Goat Cheese
1 Tbsp. Olive Oil
¼ cup Sweet Onion, ¼" diced
4 oz. wt. Fresh Chevre Goat Cheese
1 each Vine-ripened Roma Tomato, seeded and diced ¼"
1 Tbsp. Fresh Cilantro, chopped
¼ tsp. Hot Pepper Sauce
Salt and Fresh Ground Black Pepper to Taste
12 each Garlic Crouton Rounds (see recipe below)

Garlic Crouton Rounds
½ loaf Cuban Bread or French Baguette Bread, cut crosswise into ¼" Slices
4 Tbsp. Butter, softened to room temperature
1 clove Fresh Garlic, minced
1 Tbsp. Fresh Parsley, chopped

1. Place the lettuce mix in a salad bowl and add ¼ cup of the citrus vinaigrette. Mix until evenly coated with dressing then place the lettuce in the center of 4 chilled dinner plates.
2. Using a sharp knife, cut the vine ripened beefsteak tomatoes into ¼" slices and the vine ripened roma tomatoes into 1/8" thick slices. Place all of the tomatoes on a large platter and coat with the remaining citrus vinaigrette.
3. Shingle 4 slices of the marinated beefsteak tomatoes to the left side of each salad and 8 slices of the marinated roma tomatoes to the right side of each salad. Place 6 halves of the marinated grape and yellow pear tomatoes on top of the salad. Season the tomatoes lightly with salt and garnish with basil julienne and basil leaves.
4. Spread 1 rounded Tbsp. of seasoned goat cheese mix on each garlic crouton and place 3 of them randomly on the rim of each plate.

Citrus Vinaigrette (Serves 4)

Combine all of the ingredients in a blender and process until thoroughly blended. Vinaigrette can be made a day in advance and kept refrigerated.

Seasoned Goat Cheese

1. Heat olive oil in a medium sauté pan over medium heat, then add the garlic and onions and sauté just until the onions become translucent. Remove from heat and cool to room temperature.
2. Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasoning with salt and pepper to taste.
3. Seasoned Goat cheese can be made a day in advance and kept refrigerated.

Garlic Crouton Rounds

1. Cut the bread crosswise into 12 - ¼" thick slices, set aside.
2. In a small mixing bowl blend the garlic, chopped parsley and softened butter until thoroughly mixed.
3. Spread the top and bottom of each slice of bread with about ½ tsp of garlic butter on each side.
4. Place the buttered croutons on a cookie sheet.
5. Bake for 5 minutes in a 350°F, preheated, oven.

The croutons can be baked up to 1 hour before serving.