This is SO pretty that I just have to share this with you guys (even though I don’t usually post dairy recipes)... NJ peaches, heirloom tomatoes & buffalo mozzarella with balsamic glaze and basil from my Chef’s garden. Sold out tonight!! #jerseychef #jerseygirl #jerseysalad
Ingredients: • Peaches • Heirloom tomatoes • Buffalo mozzarella • Fresh basil leaves • 1/4 cup balsamic vinegar • 2 tbsp honey • tapioca flour (optional) • Sea salt
Instructions: 1. Slice the tomatoes, mozzarella, and peaches. (Do the best you can with the peaches when cutting around the pit.... I just used the leftover peach parts for a side of diced peaches. Use the large slices for the this larger salad). 2. Arrange them in layers in an eye catching pattern on a plate. 3. For the balsamic glaze, just boil the balsamic vinegar with the honey and let it reduce and thicken over the course of about 15-20 minutes. (Add a teaspoon of tapioca flour if you’re in a rush or want it even thicker). 3. Drizzle the balsamic reduction over the layers of peaches, tomatoes and mozzarella. 4. Garnish with fresh basil and some sea salt!!