HEIRLOOM TOMATO SALAD

Steps:

• For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small.
• Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine.
• For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don't burn, until toasted, 3 to 4 minutes. When done, chop slightly.
• For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil.
• Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes.
• For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss.
• To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts.