By Chef Kimberly M. Brock
(a royal open-faced "BLT")
Since we 'Southerners' still cook things the old fashioned way, that is, a dash of this and a sprinkle of that (we don't measure anything) these measurements are a guestimation.
French Baguette, sliced
Olive oil for drizzling
Thick sliced bacon, cooked and cut into pieces
Heirloom Tomato Salad
Heirloom Tomatoes (1 of each color: Brandywine, red, yellow & green)
Freshly Ground Black Pepper
¼ cup Blended Oil
1/8 c Champagne vinegar
½ tsp Dijon mustard
Method of Preparation:
Drizzle baguette slices with oil & toast until just crisp. Add enough tarragon to mayonnaise to taste or make your own aioli. Mix all ingredients together for heirloom tomato salad and add tomatoes last.
Spread baguette with tarragon mayonnaise, top with bacon slices, baby arugula & tomato salad – in that order. Sprinkle the top of the salad with roasted corn kernels and serve.