Adapted from Chef Roy Harland: http://www.ksee24.com/features/chef/8684557.html
~from Savoring Time in the Kitchen
Serves 4
2 lbs Heirloom or Stem-On Tomatoes
8 oz fresh mozzarella cheese - in your favorite size
About 12 basil leaves
Basil oil (recipe follows)
Balsamic vinegar reduction (recipe follows)
A nice sea salt & freshly ground black pepper
Balsamic Vinegar Reduction (I halved this for 2 and it still made more than enough)
1 cup Balsamic vinegar
1 cup dry red wine - I used a Syrah
1/4 cup Sherry Vinegar
1 T brown sugar
Basil Oil
1 large bunch fresh basil
2 cups extra virgin olive oil
½ tsp. salt
Directions
Rinse tomatoes, cores and slice.
Cut each mozzarella ball into slices.
Arrange tomatoes & cheese decoratively on four salad plates. Tuck in several basil leaves.
Drizzle each salad with about 1-2 tablespoons of the vinegar reduction & basil oil.
Season with good salt and freshly ground pepper.
Balsamic Vinegar Reduction Instructions:
Heat the ingredients in a small sauce pan over medium heat. When mixture comes to a boil, reduce heat and bring to a simmer. Cook until syrupy, but do not allow to caramelize. Mixture should yield about ¼ cup. It should coat the back of the spoon when it is done.
Basil Oil Instructions:
1 large bunch fresh basil
2 cups extra virgin olive oil
½ tsp. salt
In a small sauce pan over medium-high heat, bring four cups lightly salted water to boil. Have another bowl filled with ice water close by.
Remove basil leaves, discarding stems. Place basil leaves into the boiling water and cook for 10 seconds. Remove basil with a slotted spoon and place immediately into the ice bath. Drain basil and squeeze out excess water. Roll basil in paper towels and squeeze to dry. Repeat with more paper towels, if necessary.
Place the basil and olive oil in a blender and blend for one full minute on high speed. Strain the oil through a strainer with cheese cloth. The oil should be very clear and bright green.