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Fresh Mozzarella Salad With Sangiovese V




Source of Recipe


Marla


List of Ingredients




Fresh Mozzarella Salad With Sangiovese Vinaigrette

Makes 4 servings


8 ounces fresh mozzarella cheese, cut into 12 thin slices
2 beefsteak tomatoes, each cut into 6 slices
12 large basil leaves
¼ cup Sangiovese Vinaigrette

Sangiovese Vinaigrette

¾ cup Sangiovese or other medium-bodied, high-acid red wine
1 tablespoon balsamic vinegar
1 clove garlic, minced
¼ cup extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley

1 teaspoon packed brown sugar, or to taste
½ teaspoon mustard powder
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste




Recipe



Freshly ground pepper for garnish

On each of 4 salad plates arrange the cheese slices, tomato slices, and basil leaves alternately in an overlapping row. Drizzle each salad with about 1 tablespoon of the vinaigrette and sprinkle with pepper.

Sangiovese Vinaigrette

Bring the wine to a boil in a small saucepan over high heat. Reduce the heat to medium-low and simmer, uncovered, until the wine is reduced by half, about 8 minutes. Stir in the vinegar and garlic; continue to simmer until the garlic has softened, about 1 more minute.

Transfer the mixture to a bowl and cool to room temperature. Whisk in the remaining ingredients. Taste and adjust the seasoning.

Refrigerate in a covered container for up to 1 week. Whisk or shake before using