Ingredients
¼ teaspoon kosher salt
1 cup balsamic vinegar
2 tablespoons honey
1 ½ cups baby tomatoes cut in half (9 ounces)
8 ounces fresh mozzarella ciliegine cherry size, drained
1 ½ cups baby arugula
1 tablespoon chopped basil plus more for garnish
Extra-virgin olive oil for drizzling
Black pepper for seasoning
Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat. Reduce the sauce to about ½ cup and has a maple syrup consistency when cooled, about 15 to 18 minutes. Allow to cool slightly, it will thicken more.
In a large bowl combine the cut tomatoes, mozzarella, arugula, and chopped basil.
Drizzle the salad with olive oil and the balsamic vinegar reduction. Season with salt and pepper to taste. Garnish with more basil leaves if desired.
