Caprese Salad with Lemon Vinaigrette
Categories
SaladThe Episode
They make fresh mozzarella at the restaurant; small mozzarella balls we find at the store are a great option.
Lemon Vinaigrette
Ingredients
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1/4 cup raw apple cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1-2 tablespoons raw honey, as needed for sweetness
- 1/3 cup extra-virgin olive oil
- Salt and ground black pepper, to taste
Directions
- Combine all the ingredients in glass mason jar, seal the lid and shake until the ingredients are well combined. Allow the dressing to marinate for at least 30 minutes before serving. Store leftovers in the refrigerator for up to a week, and shake well before serving each time.
Caprese Salad
Ingredients
- 1 cup balsamic vinegar
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1 cup small fresh mozzarella balls, halved
- Pinch salt
Directions
- Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-low heat. Cook until the vinegar has reduced to a thick glaze, about 10 minutes. Set aside to cool.
- Toss the arugula with a few tablespoons of the lemon vinaigrette (or to your taste) and a pinch of salt. Arrange the arugula on individual plates and top with the tomatoes and mozzarella. Drizzle the cooled balsamic reduction over and serve.
