Fried Green Tomato Stack with Kentucky Tomme on a Fresh Tomato Concasse Topped with Baby Arugula Garnished with Nasturtium Flowers

Ingredients

• 4 large tomatoes, ripe (suggest one Black Russian, one Green Zebra, one Lemon Boy, and 1 red Better Boy; if available)
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 4 large green tomatoes
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 3/4 cup stone-ground white cornmeal
• 3/4 cup all-purpose flour
• 1/3 cup bacon fat
• 1/4 pound Kentucky Tomme (This cheese is a firm, highly flavored goat cheese from Judy Shad's Capriole Farm in southern Indiana. Can substitute with Swiss gruyere.)
• Micro-Greens, for garnish

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