Shelley’s Balsamic Vinaigrette
Makes approximately 4 servings
2 T canola oil or olive oil
6 T balsamic vinegar
2 T chopped shallots
2 T Dijon mustard
½ t minced fresh garlic
Pinch of black pepper
Splash or two of rice vinegar
In a small bowl whisk together the above dressing ingredients and set aside.
In another small bowl add 8-ounces of part-skim mozzarella cheese balls, that have been cut in halves.
Add to it 1 8-ounce container of cherry tomatoes also that have been cut in halves.
And add ½ cup of lightly packed fresh basil leaves that have been cut in pieces.
Toss with the tomato and mozzarella with the vinaigrette.
I enjoy this salad many ways, sometimes with lettuce and grilled chicken, sometimes as a side dish with salmon, or some days just by itself. Do you have a favorite version?