By Chef Anne-Marie Ellis CCC
12 Ripe Strawberries
1 large piece fresh Mozzarella cheese
2 cups Arugula leaves
2 sprigs fresh Basil
2 TBS Basil Fused Olive Oil
2 TBS Strawberry Infused Balsamic Vinegar
Sea Salt, to taste
Freshly cracked black (and pink if you have) peppercorns, to taste
Wash the strawberries and cut in half. Cut the fresh Mozzarella in large cubes.
Arrange some Arugula leaves on each plate. Put some strawberries and Mozzarella on top. Put some fresh Basil leaves and more Arugula on top. Add more strawberries and Mozzarella and finish with fresh basil and a couple more arugula leaves sprinkled over top.
Drizzle each plate with a tablespoon of Basil Olive Oil and a tablespoon of Strawberry Balsamic Vinegar. Finish with a sprinkle of sea salt and freshly cracked pepper corns to taste.
A super simple but oh so delicious summer salad!