Make the parmesan crisps:
Position a rack in the center of the oven and heat it to 375°F. Line a rimmed baking sheet with a nonstick baking liner or parchment. Spread the grated cheese over the entire surface of the liner. Bake until the cheese is amber brown, about 18 minutes. Remove from the oven and cool. Break into irregular pieces (each about 3 inches across). You’ll need 12 pieces for the Napoleons, but this batch makes extra to cover the inevitable breaking (and snacking).
Make the vinaigrette:
Put the shallot, vinegar, mustard, and a pinch each of salt and pepper in a small bowl or dressing cruet. Allow the shallots to sit in the vinegar for at least 20 minutes and up to 1 hour. Whisk or shake in both oils. Season to taste with more salt and pepper.
In a large bowl, mix the arugula, parsley, basil, tarragon, chives, and nasturtium leaves (if using). Lightly dress with some of the vinaigrette. Season to taste with salt and pepper.
Divide the salad evenly among 4 salad plates. Arrange a large tomato slice on each salad, sprinkle lightly with salt, and top with a piece of parmesan crisp. Continue to alternate the lightly salted tomatoes and cheese pieces until you have used 3 pieces of the parmesan crisp in each Napoleon. Finish off the top of each Napoleon with an unsalted tomato slice. Arrange the cherry tomatoes around the Napoleons and drizzle any remaining vinaigrette around the plates. Sprinkle everything with salt and pepper. Serve immediately.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips