Served over a bed of fresh greens, lightly dressed with olive oil and red wine vinegar. A slice of the most delicious, lightly salted sweet and ripe heirloom tomato, so large it dwarfs the crab cakes, and then red bell pepper remoulade and a drizzle of a balsamic vinegar reduction. Yes, this was fit for the food gods, even if my picture of it is not.
I have to try and plant some of these tomatoes next year.
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