Turkey Roll-ups

FOR THE TURKEY ROLL-UPS: Lay a large piece of plastic wrap roughly 14 inches long on a counter. Shingle the turkey slices in a square leaving at least 2 inches of plastic wrap on all sides. Lay the salami in the same fashion on top of the turkey. Spread the chevre in an even layer over the entire roll. Season the cheese with the salt. Pick the herbs and spread them evenly over the roll. Using the extra plastic wrap closest to you, fold the roll on itself. Peel the extra plastic wrap back and slowly, tightly roll the turkey on itself. Wrap with the plastic wrap and keep chilled until it’s ready to serve. To serve the roll-up, cut the roll into 2-inch wide rounds.

FOR THE HEIRLOOM TOMATO AIOLI: Preheat an oven to 425 F. Core the heirloom tomato and roast whole for 25 minutes. Allow to cool. Using a juicer, juice the tomato, reserving the juice and the pulp. If you do not have a juicer, squeeze as much of the juice as you can through a fine mesh strainer. In a food processor, combine the egg yolks, garlic, pulp from the tomato and some salt and pepper. Begin processing, allowing the mixture to coalesce. Very slowly and in a thin and even stream, begin adding the canola oil. The emulsion should start to thicken after about 30 seconds to 1 minute. Continue streaming the oil in slowly until all of the oil has been used. Add a ½ teaspoon of the tomato juice at a time until the aioli is smooth but not thick.