Fry capers in a small bit of olive oil and set aside on paper towel.

Heat ½ c olive oil, then remove from heat, placing sprig of basil inside. Steep for 30 minutes, creating a basil oil for finishing.  Allow to cool before use.

Slice tomato ½” thick. Slice avocado thinly, to be laid in between tomato slices.

Pick the leaves of tarragon off the sprig for plating. Slice lemon into wedges for squeezing.

Now that we are ready for assembly, start with a slice of tomato. Dress each slice of tomato with a small amount of basil oil, pinch of salt and squeeze of lemon. Then lay 3 to 4 slices of avocado atop,  followed by some fried caper and tarragon leaves. From there repeat the process 3 more times for a total of 4 layers. Garnish your plate with more basil oil, fried capers, and tarragon leaves.