Perfect summer salad: Tomatoes, corn, basil and bacon

For balsamic vinaigrette:
Whisk together all of the ingredients in a large bowl. The vinaigrette can be used immediately or stored in an airtight container in the refrigerator for up to five days. Be sure to bring the chilled vinaigrette to room temperature and whisk well before serving.

For salad:
Core and slice the beefsteak, golden delight, and rainbow tomatoes into 1/4 -inch thick slices. Toss the tomatoes with 3/4 cup of the vinaigrette. Season the tomatoes with the salt and pepper and set aside at room temperature to marinate until ready to serve.

Combine the ham hock, onion, thyme, and field peas in a medium stock pot with enough cold water to cover the beans. Bring the peas to a simmer and cook until just tender, 12 to 15 minutes, stirring occasionally. Remove from the heat, drain, and cool. Remove and discard the ham hock, onion quarters, and thyme sprig. Place the cooled peas in a mixing bowl and set aside.

Shave the kernels off the corn cobs, discarding the silk hairs. Heat the peanut oil in a large skillet over medium-high heat. Add the corn kernels and cook until tender, 8 to 10 minutes. Season the corn with salt and pepper to taste, and remove from the heat and cool slightly. Toss the corn kernels with the cooked field peas and the remaining 3 tablespoons of vinaigrette. Set the pea mixture aside to marinate at room temperature until ready to serve.

Peel shrimp, leaving the head and tail on. Put shells in a stockpot. De-vein the shrimp and hold in refrigerator. Wash clams, hold in refrigerator. Peel carrots and slice. Add peels and ends to the stockpot with the shrimp shells. Dice onions. Add trimmings to the stockpot with shrimp and carrots. Julienne fennel and hold with carrots and onions. Add fennel trimmings to the stockpot. Add vegetable stock and thyme to the pot.

Slice chorizo and place half in pot with vegetable trimmings. Simmer for 45 minutes over low heat. Strain and hold. Heat extra virgin olive oil. Add garlic, onions, carrots, fennel and clams. Cook for 3 minutes over medium heat, stirring often. Add stock and steam clams for 3 minutes with lid on. Add shrimp and cook for 3 minutes. Add chorizo, butter and basil. Mix together.

Remove seafood from pot and arrange in large bowls. Pour broth, vegetables and chorizo over seafood and serve immediately.