Ingredients

For vinaigrette: 2 tablespoons cider vinegar 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar 1 1/2 teaspoons fresh thyme leaves 1 1/2 teaspoons Dijon mustard 1/4 teaspoon ground black pepper 2 tablespoons red onion, chopped 1 teaspoon salt 1/2 cup vegetable oil 1/2 cup olive oil For fried green tomatoes: Cooking oil 5 large green tomatoes, sliced 1/4-inch thick 1 1/2 cups buttermilk 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco sauce 1 cup cornmeal 1/2 cup all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper For goat cheese fritters: Cooking oil 1 pound goat cheese, softened to room temperature 1 tablespoon fresh, minced chives 1 tablespoon fresh, chiffonade-cut (in thin shreds) basil leaves 1 tablespoon fresh minced thyme leaves 1 cup all-purpose flour 2 eggs, beaten 1 cup (about 3 1/2 ounces) ground pecans 1/2 pound arugula, washed and dried and cut in large pieces

Description

To Prepare The Vinaigrette: In A Blender, Combine Cider, Red Wine And Balsamic Vinegars, Thyme, Mustard, Pepper, Onion And Salt. Process Until Smooth. With The Motor Running, Slowly Add Vegetable And Olive Oils In A Steady Stream. To Prepare The Tomatoes

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