Unsurprisingly, one of my best friends happens to be an amazing cook and an even more impressive baker. One year she typed of this fabulous cookbook as a gift for her cousin, and as a result, I got a copy. What is surprising, is that I don't think I've given you a single one of her recipes. This is her caprese salad, absolute heaven in summer, but with my measurements, since she is very much a "you know, do it to taste" kind of person. It wasn't until I had an audience that I worried about measurements much myself. So on this, please feel free to experiement with the dressing. If you find a tastier way to mix the dressing, post it in the comments.
a little less than a pint of grape or cherry tomatoes
8 oz fresh mozzarella
1T plus 1 t balsamic vinegar
1 t salt
1 t sugar
1 t dijon mustard (check label to ensure gf)
1T extra virgin olive oil
Cut the avocados, mozzarella and tomatoes into bite size chunks, maybe 1/2 inch blocks? I halve the tomatoes, unless they are really big. Put into a large bowl and mix very gently, so as not to mush up the avocado. In a separate small bowl mix the balsamic, salt, pepper, sugar and dijon. Slowly whisk in the olive oil. Taste the dressing. Adjust as needed, write down your adaptations to tell me later! Add to the other ingredients and again mix gently, to coat with dressing. The salad becomes less pretty, but more tasty as time passes.
In other news, my camera has died. While my computer has a camera, it is not exactly user friendly to aim the top of your laptop at a bowl of food. Please bear with me until things return to normal.