Heirloom Tomatoes.. They were seasoned with fennel pollen, black pepper, salt, and chives; dressed in boccorones oil (we fry the white pickled anchovies in olive oil until they were crispy and broken up a bit. Mozzarella curd with a basil-honey puree and a parmesan consomme "pudding" was made and finished it off with weeds and greens from the back yard, baby dandelion and fennel fronds. It's basically "Insalata Caprese" modified. It's a simple dish that's been on the menu all since tomato season started... I thought it would be appropriate to post the dish right before tomato season ends.
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