Recipe:
1. Slice the bocconcini cheese ball to 4 slices and the tomato to 5 slices.
2. Alternate the tomato and bocconcini cheese slices one on top of the other, seasoning every tomato slice with little salt and every bocconcini slice with some pesto sauce.
3. Prepare a spear from the rosemary sprig and stick it through the cherry tomato and cucumber slice, and then through the caprese salad.
4. Spread the spring mix salad on the bottom of a pasta bowl and drizzle little balsamic reduction over it.
5. Serve the caprese salad over the spring mix and sprinkle with freshly chopped parsley. Also see my other caprese salad recipe.
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