Anonymous August 23 2005

4 large sliced country style bread, toasted on grill

Lemon Mayo (mayonnaise with lemon juice + lemon zest)

8-10 ounces heirloom tomatoes, rough cut

Olive oil

Salt/pepper to taste

12 slices crispy bacon

4 5-6 ounce portions of salmon

8 asparagus spears

2 nectarines, thick wedges

Basil leaves & frisee

To assemble: Grill salmon and asparagus until cooked. Cook toasted

bread with lemon mayonnaise. Add layer of chopped heirloom

tomatoes. Tear salmon into two or three pieces and place on top of

tomatoes. Top with asparagus cut into bite-size pieces. Top with

crispy bacon, basil leaves and frisee. Serve with slices of black

pepper coated nectarines.