Stacked Tomatoes With Tarragon Infused Oil - cooking recipe

Ingredients

Dressing
1 tablespoon olive oil
2 garlic cloves, minced
spring tarragon, minced
salt
pepper
2 tablespoons balsamic vinegar
1 teaspoon tapenade
Salad
1/4 red onion, sliced 1/8 inch thick paper thin
4 ounces zucchini, sliced 1/8 inch thick
2 large tomatoes, sliced 1/4 inch thick end removed
1 avocado, peeled, seeded and sliced 1/4 inch thick
1 ounce sharp white cheddar cheese or 1 ounce parmesan-romano cheese mix, shredded
4 sprigs fresh tarragon

Preparation

Heat oil and add garlic, tarragon bring to a sizzle and turn heat off. Let sit for 30 minutes.
Add pepper and vinegar.
In a container with a top, place the zucchini and onions pour the dressing over it. Marinade for 30 minutes.
Remove zucchini and onions placing on a plate.
To the marinade add the tapenade and give a shake.
On four serving plates start to layer.
By first placing the largest tomato, sprinkle of dressing, next layer avocado slices dividing all of the avocado on each of four plates.
Then place the next largest slice of tomato over the avocado drizzle with a touch of dressing.
Top each stack with the next largest tomato slice, then with zucchini slices to cover tomato.
Top with the next largest tomato and top with onion slices.
Finishing by topping the smallest of the tomato slices.
Garnish with cheese. The cheese can also go in between each layer if desired.
Drizzle the remaining dressing over the stacks.
Place one sprig of tarragon into each stack for a beautiful presentation.