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Salads | |
| 2 large tomatoes, sliced 1 pint heirloom tomatoes, quartered 1 ounce basil, chiffonade or chopped 8 ounces smoked mozzarella, chopped 1/4 cup olive oil 2 tablespoons honey 1 tablespoon balsamic reduction 1 tablespoon red wine vinegar 1/4 teaspoon liquid smoke salt, to taste pepper, to taste | |
| In a shallow serving dish, evenly arrange tomatoes, basil, and mozzarella into one layer. Whisk olive oil, honey, balsamic, red wine, and liquid smoke together in a small bowl. Evenly drizzle olive oil mixture over the tomatoes, basil, and mozzarella. Drizzle additional balsamic reduction and honey. Season with salt and pepper to taste. | |
Unrated | |
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