Beefsteak Tomato and Mozzarella Salad with Arugula

3 large ripe beefsteak tomatoes, cored and sliced approximately ½-inch thick
8 oz. lowfat mozzarella cheese, sliced approximately ¼-inch thick
2 C. arugula lettuce, washed and steamed
1 large shallot, peeled and sliced
2 bunches chives, cut into 1-inch pieces
1 oz. extra virgin olive oil
1 oz. ice cubes
2 oz. Balsamic vinegar (aceto)
1 tsp. dried lavender leaves
cracked black pepper to taste

Chive Oil: Blanch chives in boiling water for 3 to 5 seconds. Immediately shock chives in cold water until chilled. Squeeze most of the water out of the chives and place in a blender. Add olive oil, ice cubes and water and puree on highest speed for 12 to 15 seconds. Pour pureed mixture in a fine strainer, placing a clear container underneath it. Push liquid through strainer with a ladle. When all oil and liquid is passed through the strainer, let stand in the refrigerator for 2 hours. At this time the dark green foam and the water will separate from the oil. The oil will be in the center of the container. With a ladle, gently skim off and discard the dark foam from the top. When you get to the bright green oil, ladle this into a separate container. Then, when you get to the water at the bottom of the oil, stop skimming. Now you have the ultimate infused flavorful herb oil. To Plate: Fan tomato slices and cheese on plates, forming an intertwined wheel. Top with arugula and shallots. Splash balsamic vinegar on lettuce, tomatoes and cheese. Top with chive oil, lavender leaves and fresh cracked pepper. Enjoy