Salade caprese

Ingrédients

• 3 tomatoes (about 3" in diameter)
• 1 pound fresh mozzarella (about 3" sized mozzarella balls)
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 12 large basil leaves
• extra-virgin olive oil (for drizzling)
• kosher salt (for seasoning)
• black pepper (for seasoning)

Préparation

1. 1

   Balsamic Reduction - Add balsamic vinegar and honey to a small saucepan, and stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat with some bubbling. Reduce the sauce to about ¼ to ⅓ cup, about 20 to 25 minutes.

2. 2

   Cool the Reduction - Allow the balsamic reduction to cool slightly. It should have a maple syrup consistency. The reduction will thicken as it cools, if needed add warm water and heat over low to make the sauce less thick. For a thicker sauce, reduce to ¼ cup.

3. 3

   Prepare the Ingredients - Cut the mozzarella into 12 slices, about ¼-inch in thickness. Cut the tomatoes into 12 slices, about ¼-inch in thickness. Arrange tomatoes, mozzarella, and basil leaves, overlapping on a platter.

4. 4

   To Serve - Drizzle with olive oil, salt, and pepper. Drizzle salad with balsamic reduction, or serve on the side.