The Pioneer Woman Tasty Kitchen
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Autumn Caprese Salad with Walnut-Crusted Mozzarella and Pomegranate Balsamic

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Level: Easy

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Description

Caprese salad is one of my most favorite things ever – but it’s such a summery dish and it’s kind of/sort of fall now! So, I transformed the usual bright and light Caprese into something darker, deeper, and richer. Hope you like it!

Ingredients

  • 2  Tomatoes, Sliced (or One Large Tomato)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1  Ball Of Fresh Mozzarella, Sliced 1/4 Inch Thick
  • 4  Large Sprigs Of Purple Basil, + More To Garnish
  • ¼ cups Crushed/chopped Walnuts
  • 2 Tablespoons Dark Pomegranate Balsamic Vinegar

Preparation

Slice the tomatoes and mozzarella and set aside.

Pour olive oil into a small bowl and place the crushed walnuts onto a plate. With each slice of mozzarella, dip and turn the edges into the olive oil, and then dab and roll the edges into the crushed walnuts to crust the edges of the mozzarella.

When ready to assemble the dish, the order I like to use is tomato, followed by mozzarella, followed by basil. Repeat until you’ve used everything. Drizzle with the balsamic vinegar and garnish with some of the remaining basil.

Notes:
* I purchased my Dark Pomegranate Vinegar at a specialty store called Isabella’s Fine Olive Oils and Vinegars located in Cornelius, NC. You can check out the selections at your nearest grocer or check out a specialty store for something similar.

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