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    • Heather Cooper

      Salad stack Just stack vine ripe tomatoes mozzarella, asparagus, grilled red onions, fresh basil and blue cheese crumbles – then drizzle with some balsamic vinaigrette. Balsamic Vinaigrette 1/4 cup balsamic vinegar 2 teaspoons dark brown sugar 1 tablespoon Dijon mustard 1 tablespoon garlic, minced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup olive oil Beat the vinegar in a bowl with Dijon, sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake or in a food processor and add the oil in a small steady stream.) Taste and adjust the seasonings. If not using dressing right away, cover and refrigerate, whisking or shaking again before use. This is served at SEASON’S 52 in Orlando Florida and is one of those recipes you can recreate at home – so easy, so mouth-watering, and so good for you! Now if we could just find juicy, vine-ripened tomatoes year around!

    • Cafe Pets

      Caprese sandwich. Stack tomatoes, mozzarella, and asparagus. Drizzle with olive oil and balsamic vinegar, sprinkle with fresh basil leaves. #italian #food

    • Veronica Lacey

      No recipe with this...but looks pretty obvious. Sliced tomato, basil, fresh mozzeralla slices, asparagus. Make into sandwich, drizzle with balsamic vinegar and olive oil. Now that's a sandwich!

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