Caprese Salad with Honey Balsamic Dressing

First combine the balsamic and honey in a small saucepan, whisk and bring to a boil. Then reduce heat and simmer for 2-3 minutes. Remove from heat and pour the dressing into another dish—this will help it to cool faster. And if you’re impatient like me, stick in it the freezer, because you’ll want it at room temperature before serving. Tip: sometimes if I’m feeling lazy I just whisk the honey and vinegar together and serve as is. It doesn’t have the syrupy consistency of the simmered sauce, but it still tastes wonderful.

While the dressing is cooling, core and then slice the tomatoes into nice 1/2 inch thick rounds. Plate the slices as desired and top each slice with a thin slice of mozzarella and a few basil leaves. Drizzle the dressing over top and serve. Enjoy!