6 large plum tomatoes, sliced to 1 inch rounds (about 30 rounds)
16 oz fresh mozzarella, sliced to 20 pieces
30 basil leaves plus 4 extra to julienne/chop for garnish
2T Wildtree lemon infused grapeseed oil
1 tsp. sea salt
2 tsp. Wildtree spaghetti sauce spice blend
1T Wildtree balsamic vinaigrette
juice from one half lemon (about 1T)
zest from one half lemon
Instructions
In small mixing bowl combine Wildtree lemon infused grapeseed oil, salt, Wildtree spaghetti sauce spice blend, Wildtree balsamic vinaigrette, lemon juice and lemon zest. Whisk to form emulsion and set aside.
On serving plate, layer as follows; one tomato slice, one basil leaf, second tomato slice, second basil leaf and cheese slice. Repeat pattern in circles, piling extra slices of cheese in center.
Drizzle emulsion evenly over salad and garnish with chopped/julienned basil leaves for garnish. Add course sea salt and fresh cracked pepper to taste if desired.
Serve chilled or room temperature.
Originally Submitted
10/14/2012
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You can add this Wildtree Caprese w/ Lemon-Herb Emulsion recipe to your own private DesktopCookbook.
