1. Cut the tomato into four 1-inch thick slices. Lay tomato slices on a paper towel lined cooling rack, cover them with another paper towel and allow to sit for 30 minutes, absorbing the moisture. Replace the paper towels halfway through draining.

2. Meanwhile, in a food processor, chop 1 cup walnuts with a pinch of salt until they are the consistency of bread crumbs. Remove from processor and place in a large pie dish or on a large plate. Wipe out food processor bowl with a paper towel. In a pie plate or wide bowl, whisk the egg and 1 tablespoon of water together. Set aside.

3. Make the Walnut-Avocado Pesto by combining all of the ingredients in the food processor bowl and combine until smooth. Set aside.

4. Heat a large skillet with 1 tablespoon olive oil over medium heat. Once the oil is hot, dip the tomato slices, one at a time, into the egg mixture to coat both sides. Remove from egg, allowing excess to drip off, then coat with chopped walnuts. Gently place tomato slices in heated skillet and cook 2-3 minutes on each side or until each side is browned slightly. Carefully remove the tomato slices from the skillet with a fork or spatula and place on a plate to cool slightly.

5. To assemble salad, place 3-4 Bibb lettuce leaves on a plate and top with the crusted tomato, a slice of fresh mozzarella, 1 tablespoon of Walnut-Avocado Pesto, and avocado slices. Drizzle with balsamic vinegar and serve.