099 - Tomato and Mozzarella Salad with Basil Vinaigrette

IMG_0732RP.jpg
IMG_0732RP.jpg

099 - Tomato and Mozzarella Salad with Basil Vinaigrette

50.00
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Tomato and Mozzarella Salad with Basil Vinaigrette


INGREDIENTS:
For the Salad:
5 ounce container baby arugula
1 cup grape tomatoes, sliced in half
1 cup baby mozzarella balls, drained (or 1 large mozzeralla ball)
black pepper to taste
For the Basil Vinaigrette:
1 cup extra virgin olive oil
1/3 cup white wine vinegar
1/4 cup honey
8 - 10 large basil leaves, roughly chopped or torn
1 clove garlic, minced
salt and black pepper to taste


DIRECTIONS:
1. Place arugula, tomatoes and baby mozzarella balls in a large salad bowl. Prepare dressing.
2. Place all ingredients in a blender or food processor and pulse machine until dressing is
smooth and ingredients are fully incorporated.
3. Drizzle desired amount of dressing over salad and toss to coat. If desired, garnish with
chiffonade of basil and freshly ground black pepper.


NOTES:
Remaining dressing will store within refrigerator for up to 5 days.