Caprese Salad

Its been a really hectic week full of family, food and drink. In all the hubbub I only managed to get one shot out of everything that was served. Its always a favorite at any gathering and so pretty, sure to impress: the caprese salad.


What you will need:
Fresh Baby Spinach
Fresh Basil
Grape tomatoes
Small balls of fresh mozzarella, half or even quartered
Balsamic Vinegar

To prepare the basil take 4 or 5 leaves, stems removed and stack them on top of each other with the largest at the bottom of the stack. Roll the leaves up starting from the tip and working towards the stem end. Run a sharp knife through the roll of basil as if slicing, the end result will be thin shreds of basil to garnish your salad. This technique is called chiffonade.



Toss the grape tomatoes and mozzarella together and arrange on a bed of thoroughly washed baby spinach (I wouldn't trust the "ready to eat" label on the bag) Top with basil and drizzle with balsamic vinegar.