1To make the herb olive oil in a small glass jar add one cup extra virgin olive oil and mix it with the fresh basil, rosemary, bay leaves, black pepper corn and thinly sliced garlic clove. The herb olive oil can be prepared the night before.
2Boiled the fingering potatoes and let them cool. Hard boil the egg, peel and cut it to 4 pieces.
3Cut the top of the heirloom tomatoes and scoop out the inside. Stuff each tomato with slices of baby fennel, cucumbers, green peppers, red onions, small bite pieces fingering potatoes and top it with a nicoise olive and rolled anchovies. Repeat the same with the rest of the tomatoes.
4Serve it in the individual plate with a quarter piece of hard-boiled egg on the side. Drizzle it with the infused oil and
5freshly squeezed lemon juice and the St. Tropez dolls are ready to be served.