1 cup balsamic vinegar 1/4 cup honey 3 large tomatoes, cut into 1/2-inch slices 1 (16 ounce) package fresh mozzarella cheese, cut into 1/4-inch slices 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup fresh basil leaves 1/4 cup extra-virgin olive oil
1. Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool. 2. Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.
Roquefort Pear Salad
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. 2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. 3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
1 head leaf lettuce, torn into bite-size pieces 3 pears - peeled, cored and chopped 5 ounces Roquefort cheese, crumbled 1 avocado - peeled, pitted, and diced 1/2 cup thinly sliced green onions 1/4 cup white sugar 1/2 cup pecans 1/3 cup olive oil 3 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons prepared mustard 1 clove garlic, chopped 1/2 teaspoon salt fresh ground black pepper to taste
Red Skinned Potato Salad
2 pounds clean, scrubbed new red potatoes 6 eggs 1 pound bacon 1 onion, finely chopped 1 stalk celery, finely chopped 2 cups mayonnaise salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. 2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.