Just stack vine ripe tomatoes mozzarella, asparagus,
grilled red onions, fresh basil and blue cheese crumbles – then drizzle with
some balsamic vinaigrette.
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!
2 comments:
This looks wonderful! Especially when we get homegrown tomatoes again.
Looks wonderful. I just happen to have picked a couple of homegrown tomatoes yesterday.
YUM.
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