1/2 pound mixed heirloom tomatoes
1 tablespoon extra-virgin olive oil, best quality
2 teaspoons balsamic vinegar, best quality
Kosher salt and fresh cracked black pepper
1/4 cup fresh basil leaves, chiffonade
1 head romaine, inner leaves only
1 1/2 cups micro greens
1/2 cup daikon radish sprouts
1/2 cup Gorgonzola cheese crumbles
Rosemary Crostini, for serving, recipe follows
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried Italian parsley
1/2 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 (1/2-inck) thick slices good sourdough or dense French bread