Yields 2 servings. McCaffery likes to serve this beautiful stacked salad with one of his favorite ros?s, Chateau Thivin Beaujolais Ros?.

1 large, ripe Creole tomato, sliced 1-inch thick

4 ozs. herbed goat cheese OR fresh ch?vre with 1 tsp. fresh, minced herbs of your choice folded in

1 cup watermelon, cut into thin slices

2 tsps. extra-virgin olive oil

2 tsps. aged balsamic vinegar

Sea salt, to taste

Fresh basil leaves for garnish

1. Chill a plate in the freezer for at least 1 hour. When ready to assemble salad, place one tomato slice in center of place.

2. Spread about 1 ounce of the goat cheese over the tomato then top with the watermelon. Repeat.

3. Whisk together the oil and vinegar and drizzle just 1 teaspoon or so over the salad. Top with a few sprinkles of sea salt and a sprig of basil leaves.

Note: For the balsamic vinegar, the older the better. It should have a nice sweet concentrated flavor. Too much vinegar will destroy the flavors of the wine, so think about balance with all your ingredients.