A favourite light summer dish, serve this beautiful salad for lunch or as an appetizer with grilled baguette slices.
1/2 cup pomegranate juice
2 tbsp white balsamic vinegar
1/2 tsp sugar
2 black California plums, pitted and thinly sliced
1 green California plum, pitted and thinly sliced
1 8 oz. ball fresh mozzarella, thinly sliced
2 tbsp extra-virgin olive oil
2 tbsp snipped fresh basil
1 tsp grated lemon zest
Step 1: Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tbsp.
Step 2: Stir in vinegar and sugar; cover and chill until ready to use.
Step 3: To prepare salad, arrange plum slices alternately with mozzarella on a platter. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest.
Reprinted with permission from the California Tree Fruit Agreement.