Autumn Caprese Salad with Walnut-Crusted Mozzarella and Pomegranate Balsamic

Ingredients

• 1 - 2 tomatoes (depending on size), sliced
• 1 ball of fresh mozzarella, sliced 1/4 inch thick
• 4 large sprigs of purple basil, + more to garnish
• 1/4 cup of crushed/chopped walnuts
• 1 tablespoon of EVOO
• 2 tablespoons of Dark Pomegranate Balsamic Vinegar

Instructions

• Slice the tomatoes and mozzarella and set aside.
• Pour 1 tablespoon of olive oil into a small bowl and place the crushed walnuts onto a plate.
• With each slice of mozzarella, dip and turn the edges into the olive oil, and then dab and roll the edges into the crushed walnuts to crust the edges of the mozzarella.
• When ready to assemble the dish, the order I like to use is tomato, followed by mozzarella, followed by basil.
• Repeat until you've used everything.
• Drizzle with the balsamic vinegar and garnish with some of the remaining basil.

Original recipe here:http://ift.tt/1G6cU89

bon appetit