Directions:

1. Combine the olive oil with pesto and reserve until needed.
2. Place the balsamic vinegar in a small heavy-bottomed sauce pot over medium heat. Reduce the vinegar by half. The vinegar should be the consistency of syrup and should
coat the back of a spoon. Reserve until needed.
3. Heat the canola oil in a heavy-bottomed pot over medium-high heat until the temperature on a candy thermometer reads 350°F. Carefully fry the julienne leeks until light golden brown. Immediately remove from the oil and place on paper towels to soak up excess grease.
4. To assemble, stack the ingredients in the following order in the center of the plate: red tomato slice, mozzarella, basil, yellow tomato slice, mozzarella, basil, red tomato slice, mozzarella, basil, yellow tomato slice, mozzarella, basil, red tomato slice, mozzarella, basil, and a yellow tomato slice.
5. Drizzle 2 teaspoons of the pesto oil around the tomato stack.
6. Drizzle 1 tablespoons of balsamic reduction on the plate. Top the stack with 1 tablespoons of fried leeks and some teaspoon of cracked black pepper. Garnish with a basil sprig and serve immediately.