Beefsteak Tomato Stack

In a small saucepan over medium low heat, reduce the balsamic vinegar until it has reduced to 1/4 cup, about 10 minutes. Keep warm over low heat.

PREPARE THE STACK: Cut each tomato into 4 slices, keeping the stem end as one of the slices. Use the tip of a small paring knife to carve the stem out and create a nickel-size hole in the top of the tomato slice. Cut the fresh mozzarella into twelve 1/4-inch-thick slices.

ASSEMBLE THE STACK: Place the base of each tomato in the center of 4 medium-sized plates. Alternate stacking the tomato and mozzarella slices, seasoning the tomato slices with salt. Make 4 small bouquets composed of a sprig of basil and a few leaves of Mesclun. Tuck each bouquet into the carved hole of each tomato top. Drizzle each plate with 1 tablespoon of the reduced vinegar and 1 tablespoon of olive oil. Garnish with a sprinkling of julienned basil and sea salt.