- 8 servings
- 0:10 Preparation
- 0:10 Cooking
- 0:20 Total Time
pomegranate drizzle :
white balsamic vinegar
black plums, pitted and thinly sliced
yellow plum, pitted and thinly sliced
ball fresh mozzarella, thinly sliced
extra virgin olive oil
snipped fresh basil
grated lemon zest
To make pomegranate drizzle; place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 Tbsp. (30 mL.)
Stir in vinegar and sugar; cover and chill until ready to use.
To prepare salad; arrange plum slices alternately with mozzarella on a platter.
Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest.
Serve as a salad or as an appetizer with grilled baguette slices.
Source : California Pêches - Prunes - Nectarines
Source: California Pêches – Prunes - Nectarines
Wine and meal pairing
Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
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