Salade caprese rouge, blanche et bleue

Ingrédients

• 1 each Vine Ripe Tomato ((For large quantity, use cherry tomatoes))
• 8 oz Fresh Mozzarella ((For large quantity use mozzarella pearls))
• 1/2 cup Blueberries
• 1 cup Strawberries (Sliced)
• 1 cup Balsamic Vinegar (Reduced)
• 1 oz Extra Virgin Olive Oil
• 1/2 teaspoon Natural Honey
• 1 bunch Fresh Basil Leaves
• pinch Fresh Cracked Pepper
• pinch Sea Salt

Préparation

1. 1

   --- Red White & Blue Caprese Salad ---

2. 2

   Slice tomatoes and mozzarella cheese into equal slices, about 1/4" thick.

3. 3

   Slice strawberries lengthwise.

4. 4

   Have fun with plating. Arrange slices alternating the tomatoes, mozzarella cheese, strawberries, whole basil leaves and blueberries or create a stacked tower.

5. 5

   Sprinkle with sea salt and fresh cracked pepper

6. 6

   Drizzle with balsamic reduction and olive oil lightly.

7. 7

   For best flavor, allow the salad to sit at room temperature for a few minutes before serving.

8. 8

   If you prefer to make this salad for a large group, use cherry tomatoes, mozzarella pearl balls and all other ingredients listed and toss in a bowl with the balsamic reduction and olive oil.

9. 9

   --- Balsamic Reduction ---

10. 10

    In a small saucepan, bring balsamic vinegar to a boil

11. 11

    Stir in honey until well blended

12. 12

    Reduce heat to simmer over medium heat for approximately five minutes. Mixture is done when it coats the back of a spoon. It should reduce by one third.

13. 13

    Remove from heat, and let it cool before using. It will thicken as it cools