Recipe

May 28, 2009

California Plum Caprese Salad Recipe

Recipe:

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Pomegranate Drizzle

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.

Ingredients

Pomegranate Drizzle
1/2 cup pomegranate juice
2 tbsp white balsamic vinegar
1/2 tsp sugar

Caprese Salad
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

Directions

Yield:

Pomegranate Drizzle

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.

Photographer:

California Tree Fruit Agreement

Tags: Caprese cheese Mozzarella Pomegranate Recipe Red Plums Salad Summer

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