Goldy’s Caprese Salad


It is always nice to refresh yourself with a salad, even when it is cold outside.  Pair it with a hot soup and some bread and you have a nice lunch!  I got this recipe from Diane Mott Davidson’s mystery, Crunch Time.

Goldy’s Caprese Salad

You will need:
-1 and 1/2 pounds organic heirloom tomatoes, chopped if large, or you can use grape or cherry tomatoes, halved
-8 ounces ciliegine (small fresh mozzarella balls), drained
-12 leaves fresh basil, finely chopped
-3 cups baby field greens (mâche), gently rinsed and spun dry

-1/4 cup best-quality white wine vinegar
-2 teaspoons Dijon mustard
-1/4 teaspoon granulated sugar
-1/2 teaspoon coarse sea salt
-1/4 teaspoon freshly ground black pepper
-2/3 cup best-quality basil oil (infused with basil, not with dried basil leaves in it; recommended brand: Boyajian)

In a medium-size bowl, combine the tomatoes, ciliegine, and chopped basil.  Place the dry greens in a medium-size, attractive glass or crystal salad bowl.  Set aside.
In a jar with a screw-on lid, combine the vinegar, mustard, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Screw the lid on tightly and shake to combine well.  Take off the lid, pour in the oil, screw the lid back on tightly, and shake very well to combine.
Place the tomato mixture on top of the greens.  Shake the dressing again, and pour on about 1/4 to 1/2 cup dressing.  Taste carefully.  Depending on the sweetness of the tomatoes, you may need a bit more sugar.  (Do not use too much dressing.  Store the remainder, still in its covered jar, in the refrigerator.)

Toss the salad and serve immediately.

Makes 4 to 6 servings

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