-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.