Torn basil heirloom tomato and mozzarella

For this recipe you will need the following:

6 Cups baby arugula washed, spun dry

2 cups of sliced heirloom tomatoes

1/3 cup freshly torn basil leaves

1/2 small red onion, very thinly sliced

1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half

1/2 UP extra virgin olive oil

4 tablespoons apricot white balsamic - or your white balsamic of choice

1 teaspoon grainy mustard

1/2 teaspoon salt freshly ground pepper to taste

Directions:

Put the  white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes.  The vinegar will turn a light shade of pink.  Remove the onions and reserve. 

Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion. 

Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. 

Arrange the dressed arugula in layer in a shallow, wide bowl or platter. 

Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. 

Add a few more drizzles of the vinaigrette and fresh cracked pepper to taste. 

Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.

For this recipe…