Fresh mouthwatering heirloom tomatoes with the freshest extra virgin olive oil in the world. Absolutely spectacular!
6 cups baby arugula, washed and dried
2 cups sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
1/2 small red onion, very thinly sliced
1/2 pound mozzarella fresca thinly sliced
1/2 cup Ultra Premium Extra Virgin Olive Oil
2 tablespoons White Balsamic Vinegar...You choose the flavor!
2 tablespoons Champagne Vinegar (optional)
1 teaspoon grainy mustard
1/2 teaspoon sea salt
freshly ground black pepper to taste
Combine the white balsamic and Champagne vinegar in a small bowl and place the red onion in the bowl to quickly "pickle" for 5 to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and sea salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion. Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in a layer in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a fews more drizzles of the vinaigrette and fresh ground pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter/bowls. Serves 4-6.