Roma Ciliegine Mozzarella and Baby Heirloom Tomato Salad
Directions
- In a bowl combine ciliegine mozzarella, baby heirloom tomatoes, basil, sea salt and gr black pepper. Toss.
- Add extra virgin olive oil and toss again.
- Place on a chilled plate then drizzle balsamic glaze and finish by topping with bull’s blood micro greens.
Ingredients
- 4 cups baby heirloom tomatoes, cut in half
- 1/2 cup Piancone® Balsamic Glaze
- 1/8 tsp Black Pepper
- 1 cup bulls blood micro greens
- 1 cup Piancone® Oil, Olive, Extra Virgin
- 1 cup Peak Fresh Produce® Basil, hand torn
- 1/8 tsp salt, sea
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
