Burnt Walnut Tomato Salad

Some foods taste better burnt!  Layers of tomato, balsamic and shaved Parmesan cheese topped with brown sugar burnt walnuts.


4 medium tomatoes, sliced

1/2 teaspoon EACH salt and pepper

1/3 cup good balsamic vinegar

2 tablespoons butter

1 1/2 cups walnut halves

1/2 cup brown sugar


Arrange sliced tomatoes on a platter.  Sprinkle with salt, pepper, balsamic and Parmesan.

Heat butter in a small skillet and cook walnuts, stirring constantly, until very dark brown.  Add brown sugar and stir until sugar is dissolved and walnuts are blackened.  Sprinkle walnuts all over the top of the tomato salad.  Make sure to serve salad at room temperature (never refrigerate tomatoes!).  Serves 4.