Charles Weber, executive chef, Elements

6 to 10 heirloom tomatoes, assorted varieties

12 ounce goat cheese log, cut into half-inch-thick slices

3 to 4 zucchini, thinly sliced and pre-grilled

1 bunch basil, assorted varieties, chiffonade, small leaves left whole

2 ounces basil oil

1 Tbsp. sea salt

2 ounces balsamic must*

6 to 8 chive blossoms, to garnish

Black pepper, freshly ground, to taste

1 ounce extra-virgin olive oil

1 pint micro arugula, garnish

6 to 10 pieces purslane, optional garnish

Slice the tomatoes thinly (1/4-inch or less), season with sea salt just before serving. To plate the salad, randomly lay out tomato slices across the plates, using different colors and sizes.

Wrap individual goat cheese slices with two pieces of zucchini, overlap and tucked on the bottom. Bake wrapped goat cheeses in a 350 F. oven for about 5 minutes just before serving.

Place a wrapped goat cheese in the center of each plate, drizzle with extra virgin oil. Sprinkle plates with micro arugula and chive blossoms across the top as a garnish. Finish with a few grinds of fresh black pepper and a quick drizzle of the balsamic must.

Serves 6 to 8.

* Balsamic must is much thicker and more syrupy than balsamic vinegar. It can be found in food specialty shops like Dean & DeLuca.

A wine that we found paired very nicely with this dish … D’Arenberg McLaren Vale the “Hermit Crab” ’06 viognier/marsanne.