Fried Green and Heirloom Tomato Salad with Balsamic Vinegar Reduction
by Chef Wolfgang Poe, The Red Rock Grille

1 cup all-purpose flour
3 eggs
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
2 – 3 heirloom varieties of tomatoes, sliced like the green tomatoes.
Balsamic Vinegar reduced to a thick syrup

In a large bowl, combine the flour, salt and pepper to taste

Make an egg wash with whipped eggs and water

Dip the tomatoes in the egg wash and then dredge them in the flour mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels.

Layer the fried green tomatoes and heirloom tomatoes shingle style and drizzle with the balsamic vinegar.