Mozzarella and Black Plum Herb Salad
I’m inspired on a daily basis by the community of cooks at Food52. This week’s Mozzarella challenge winner, Brita, came up with something better than your ordinary summertime Insalata Caprese (which I consider a bland waste of good mozzarella). The tart and syrupy Balsamic vinegar reduction plus the fresh mint and aromatic basil, are perfectly balanced with the subtle and to me, otherwise bland mozzarella. Brita’s recipe plus some basil and a bunch of mixed greens made a light dinner, with some leftover for lunch.
Here’s what you’ll need:
Mozzarella and Black Plum Herb Salad
Serves 4
Ingredients:
- 4 black plums
- 1/4 pound fresh mozzarella
- 1 bunch fresh mint
- 1 bunch fresh basil
- 1 clam shell mixed greens or 50/50 spinach blend
- 1 1/4 cups Balsamic vinegar
- 1/4 cup toasted pine nuts (optional)
- Olive oil to drizzle
- Salt & pepper to taste
Wash plums. Remove pit and cut into quarters.
Cut mozzarella into 1/4 inch slices, similar in size to the sliced plums.
On medium heat bring the vinegar to a boil, reduce heat and simmer for 10 minutes until the liquid has reduced by half. Add the plumbs and cook on low heat for five minutes. Remove from heat and cool.
Top a handful of greens with mozzarella, plums and nuts (optional). Drizzle with remaining vinegar, olive oil and salt and pepper to taste.
