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6 each - Heirloom
Tomatoes, assorted
colors, cut into
wedges or slices |
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2 each - 8oz Fresh
Mozzarella Balls,
sliced ¼” thick |
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½ each - Red Sweet
Onion, slice very
thin |
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18 each -
Fresh Basil Leaves,
washed |
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½ cup Grapeseed Oil |
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¼ cup Orange Vinegar |
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1 tbsp Dijon Mustard |
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1 clove Garlic,
minced |
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3 tsp Truffle Oil |
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to taste Salt &
Pepper |
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1. Whisk together
the vinegar, mustard
& garlic. While
whisking, slowly add
in the oil until
well blended, season
with salt & pepper.
2. Arrange slices
tomato, mozzarella,
onion & basil on
each plate.
3. Drizzle the
vinaigrette &
truffle oil over the
plates and season
with salt & pepper. |
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