BLT Salad

For the dressing

 Melt butter in skillet and fry shallots until they are softened and translucent, with a bit of crispiness. Meanwhile, stir together the rest of the dressing ingredients and whisk well. Let shallots cool before adding them to the rest of the dressing. 

For the fried green tomatoes

Meanwhile, make your fried green tomatoes. Place flour in wide, shallow bowl. Whisk egg and buttermilk together in another wide, shallow bowl. Finally, combine crushed saltine crackers and cornmeal in another wide, shallow bowl. Season the sliced green tomatoes with salt and pepper. Dredge each slice in flour and shake off excess flour. Dip each slice in egg mixture and drain off excess egg. Finally, dredge each tomato slice in crumb/cornmeal mixture and shake off excess. Place prepared green tomatoes on sheet pan. Heat oil in heavy skillet over medium heat. Working in several batches, add breaded green tomatoes to hot oil. Fry for 2 to 3 minutes on each side, or until golden brown. Drain finished fried green tomatoes on paper towels and repeat with remaining green tomato slices.  

To put the salads together

To put the salads together, arrange alternating slices of ripe tomato slices, salad greens, and fried green tomatoes evenly in a stack in the center of each plate. Scatter mini tomatoes, bacon and red onion around stacks. Drizzle with shallot and buttermilk dressing over each salad.