-In a blender, combine the following:

½ cup packed fresh basil leaves

2 TBS extra virgin olive oil

2 TBS white-wine vinegar

1 TBS water

-Blend until smooth, 2 to 3 minutes.

-Season vinaigrette with salt and pepper.

-Slice 1 pound tomatoes into ½ inch thick slices.

-Cut 3 ounces fresh goat chevre into thin slices by running a knife under hot water and wiping clean after each slice.

-Arrange tomatoes and goat cheese in overlapping circles on a serving plate; drizzle with dressing to taste.

-Serve garnished with basil leaves and fancy salt.