Just stack vine ripe tomatoes mozzarella, asparagus, grilled red onions, fresh basil and blue cheese crumbles – then drizzle with some balsamic vinaigrette.
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Beat the vinegar in a bowl with Dijon, sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake or in a food processor and add the oil in a small steady stream.) Taste and adjust the seasonings. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
This is served at SEASON’S 52 in Orlando Florida and is one of those recipes you can recreate at home – so easy, so mouth-watering, and so good for you! Now if we could just find juicy, vine-ripened tomatoes year around!