Marinated Grilled Artichokes, Fresh Mozzarella, Campari Tomatoes On Romaine Leaves With A Raspberry Balsamic Dijon Vinaigrette

It snowed pretty hard the other night…so Sandy & I decided to eat at home. It was easy enough. Who doesn’t like fresh mozzarella with tomatoes?

Question was…served with what? Sandy decided on a couple of BetsaPasta Famous 🙂  meat-a-balls from the freezer…and after perusing the options in the fridge, I decided on marinated artichokes. Done!

It came out nice enough to post…so here’s the dressing recipe…short and sweet!

1/4 cup EVOO

2 tsp. Manodori Balsamic …or any other (must be) fabulous balsamic

2 tsp. white raspberry infused balsamic glaze

1 Tbsp. Dijon mustard

Pinch Kosher salt and 2-3 turns from a fresh pepper mill

Mix vinegar’s, mustard salt & pepper in a bowl…then add oil.

Stir until dressing is totally emulsified and thickened

Drizzle over the below ingredients:

-3-4 Romaine leaves laid out on your plate

-3-4 thin slices fresh mozzarella

-3-4 tomatoes (depending on size and how much you love your Campari tomatoes:-)

-Artichoke hearts and-or stems (sometimes hard to chew outer leaves tossed)

 

Please note: It’s winter time and my go to winter time tomato is Campari, They are readily available in your local supermarket! Trust me 🙂

Tomatoes, Campari

Mangia bene’

Chef Bert

Comments always welcome …directly below…

Leave a Reply

Your email address will not be published.