Pluot Green Tomato and Mozzarella Salad
Ingredients
- 1 ball best-quality mozzarella (buffalo mozz if you can find it)
- 2 pluots, washed, seeded and cut into thin wedges
- 2 small-medium green tomatoes (I used Green Zebras), washed and sliced into thin wedges
- 2 tablespoons extra virgin olive oil
- 2 teaspoons agrodolce vinegar (I use Katz Late Harvest Sauv Blanc; if you can’t find agrodolce, use sherry vinegar)
- ½ – ¾ teaspoons orange blossom honey (or another nice, fragrant honey)
- several good grinds of black pepper
- 6-8 fresh basil leaves, cut into ribbons
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