The basic combination of quality olive oil and balsamic vinegar can make for a simple and easy vinaigrette….but this is only the begininng. We found an article by SARA MOULTON of the Associated Press that does a wonderful job of demystifying the process that goes into mastering the ‘simple’ vinaigrette. Here’s our take on it!!
This is a citrus variation on a classic Caprese salad that is made with an assortment of citrus slices that are briefly broiled then layered with fresh mozzarella slices, basil and mint for a refreshing alternative to its tomato based counterpart.
1 Cara Cara orange
1 blood orange
1 Sumo tangerine
1 T demerara sugar (or brown crystalized sugar)
Fresh ground pepper
1 Tablespoon grapefruit balsamic
3 Tablespoons of fused lemon olive oil
7 ounces of fresh buffalo mozzarella, sliced
½ cup pomegranate seeds (optional)
1 handful of fresh basil
1 handful of fresh mint
1 Tablespoon of honey
Set your oven rack about 4″ from the broiler and turn your broiler on to high. Slice your citrus in ⅓” slices. Lay them out flat and with a sharp paring knife remove the outer skin and pith.
Put a sheet of parchment paper on a baking tray and lay the citrus wheels out on the sheet. Sprinkle with demerara sugar, salt and pepper. Broil until slightly charred on the edges, 5 – 7 minutes. Watch closely, checking every 2 minutes or so. Remove from the oven and let cool a few minutes.
While the citrus is under the broiler, whisk together the grapefruit balsamic and lemon olive oil. Season with salt and pepper. Set aside.
On a serving plate, layer slices of citrus with slices of mozzarella and top with more citrus. Tuck in basil and mint leaves between layers and sprinkle over the top of the salad. Scatter pomegranate seeds over the top. Dress with oil and vinegar mixture and drizzle honey over the salad to finish.