Instructions: For the cornmeal crust: In a mixing bowl add yellow cornmeal, salt, cracked black pepper and cayenne. Mix well. Set aside for later use.

For the goat cheese stuffed squash bottoms: In a mixing bowl add goat cheese, basil and oregano, then season with black pepper, salt and lemon. Mix until incorporated. Stuff each squash blossom with goat cheese, about 1 1/4-ounce in each one. Place the stuffed squash blossom in the seasoned buttermilk and roll to ensure that it is wet all the way around. In a cast iron skillet add canola oil and bring it to 350 degrees. Dredge the squash blossom in the cornmeal crust, then fry in the canola oil until golden brown and crisp. Season with salt and serve on top of the tomato-arugula salad.

For the roasted shallot vinaigrette: Lightly oil garlic and shallots and roast in a 350 degree oven until light brown and tender. Let cool to room temperature. Chop the garlic and shallots and put in a medium mixing bowl. Add canola oil and both olive oils to the chopped garlic and shallots then whisk in the vinegar. Season with cracked black pepper, Worcestershire, basil, chives, parsley, oregano, and salt.

Use as needed to dress salad.

For the tomato arugula salad: On a sheet pan place red and yellow tomato slices and dress them with roasted shallot vinaigrette. In a small mixing bowl add arugala, sweet basil and opal basil leaves and lightly dress with roasted shallot vinaigrette. Season as needed. On a plate place 1 slice of red tomato and shingle one 1 slice of yellow tomato, then pile arugala salad on top, but dont cover tomatoes.

Place fried squash blossom on top. Sprinkle with goat cheese and dust rim with cracked black pepper.

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