Tomato Mille-feuille with blended cheese garnished with wild arugula and strawberry vinafrette

Slice the tomatoes horizontally. Cover each tomato slice with a piece of cheese, add the squash jam on
top of each cheese slice. Reassemble the tomato. Add a little bit of wild arugula and season with
strawberry vinaigrette. Cut the strawberries into brunoise, spread them over the arugula and serve.
Baste the tomato with tomato jam.