INSALATA CAPRESE SALAD by CHEF
DAN:
Serves
4
INGREDIENTS;
1
(10 Oz) block fresh goat cheese (from Glendale Shephard Farms)
2
large ripe beefsteak tomatoes
1
cup fresh basil leaves
Kosher
salt to taste
Freshly
ground black pepper to taste
2
tablespoons capers, drained
1
tablespoon balsamic vinegar
3
tablespoons extra virgin olive oil
DIRECTIONS:
1.
In
a circular design on individual plate place goat cheese.
2.
Overlapped
with sliced of tomatoes.
3.
Tear
fresh basil leaves and sprinkle liberally over the slices.
4.
Add
salt and freshly ground black pepper.
5.
Mix
caper with balsamic vinegar and drizzle over the top.
6.
Just
before serving, drizzle with extra virgin olive oil.
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