Crispy Heirloom Napoleons with Lemon-balsamic vinaigrette

Frico: 1 cup finely shredded or grated (not chopped) Parmigiano-Reggiano (you can also try Asiago, Romano, Manchego, or another hard cheese) For the frico: Heat the oven to 375°F. Cover two large baking sheets with parchment. Combine the cheese and pepper. Sprinkle 2 tablespoons of the mixture to form a 3 1/2-4 inch round. Spread the cheese evenly with a fork. Repeat with the rest of the mixture, leaving 2 inches between each round. Bake each sheet (one at a time) until the crisps just begin to color, 6 to 8 min. Don't let them fully brown or the cheese will be bitter. Use a spatula to lift the edges of the crisps and loosen them from the pan. Transfer to paper towels. When cooled, store the crisps in an airtight container for up to two days.

Crispy prosciutto: 4 thin slices Prosciutto di Parma For the crispy prosciutto: To make crispy prosciutto, preheat oven to 375 F. Line a rimmed baking sheet with parchment paper and place prosciutto slices in a single layer. Bake for about 15 minutes, or until the meat darkens and the fat turns golden. Drain on paper towels.

For the dressing: 3 tablespoon(s) fresh lemon juice 2 teaspoon(s) balsamic vinegar 1/2 teaspoon(s) salt 1/4 teaspoon(s) fresh-ground pepper 1 clove(s) garlic, crushed 1/2 cup(s) extra-virgin olive oil Directions: Make the dressing: Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream. Remove the garlic and serve or store refrigerated for up to 1 week. Season to taste with salt and pepper.

To assemble the salad: Slice large heirloom tomatoes into 1/2” thick slices and mini heirlooms in half. Chiffonade the basil. Place one slice of tomato on a salad plate. Top with a piece of crispy prosciutto,and a frico. (You may need to break the crispy prosciutto into smaller pieces.) Repeat and top with a final tomato slice. Randomly drop mini heirloom halves on top of and around the napoleon. Drizzle dressing over the top and sprinkle with fleur de sel and freshly cracked pepper. Top with the basil chiffonade and place some on the plate with the mini heirlooms. Serve at room temperature.