Duck Confit Stuffed Tomato Salad 

4 fresh ripe tomato 

1/2h C ricotta cheese 

2 tbsp infused olive oil (25mg/tbsp)

1 tsp smoked salt 

1 tsp black pepper 

1 tsp lavender

1 tsp basil minced 

1 C  dark meat confit duck 

1/4 C breadcrumbs 

Slice top off of tomato, reserving top 

Core tomato leaving empty tomato. 

Mix remaining ingredients and stuff into each tomato. 

Cover tomato with olive oil and placid tomato top back on.

Roast 220c for 4-5 min or until lightly roasted 

Chill tomato’s 

Serve over mixed greens with balsamic vinaigrette