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TORN BASIL, HEIRLOOM TOMATO, AND MOZZARELLA FRESCA SALAD

TORN BASIL, HEIRLOOM TOMATO, AND MOZZARELLA FRESCA SALAD

6 Cups baby arugula washed, spun dry

2 cups of sliced heirloom tomatoes 

1/3 cup freshly torn basil leaves

1/2 small red onion, very thinly sliced 

1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half

1/2 UP extra virgin olive oil

2 tablespoons Cranberry-Pear White Balsamic

2 tablespoons apricot white balsamic - or your white balsamic of choice

1 teaspoon grainy mustard

1/2 teaspoon salt

freshly ground pepper to taste

 

Combine the Cranberry-Pear balsamic and white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes.  The vinegar will turn a light shade of pink.  Remove the onions and reserve.  Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.  

Just before serving dress the baby arugula with just a few drizzles of the vinaigrette.  Arrange the dressed arugula in layer in a shallow, wide bowl or platter.  Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top.  Add a few more drizzles of the viniagrette and fresh cracked pepper to taste.  Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.

Serves 4-6