Name: Blueberry Caprese Salad with Red Pepper and Balsamic Dressing
Ingredients: 2 T Dees Bees Honey (sold in store); 2 T Pinehurst Olive Oil Milanese Gremolata Olive Oil; 1 T Pinehurst Olive Oil Blueberry Balsamic Vinegar; 1/2 cup blueberries; 2 to 3 cups baby arugula; 8 ounces sliced fresh mozzarella cheese; ½ cup roasted red peppers, diced; 3 T chopped basil leaves; sea salt to taste

Ingredients

Scale

2 T Dees Bees Honey (sold in store)

2 T Pinehurst Olive Oil Milanese Gremolata Olive Oil
1 T Pinehurst Olive Oil Blueberry Balsamic Vinegar
1/2 cup blueberries
2 to 3 cups baby arugula
8 ounces sliced fresh mozzarella cheese
½ cup roasted red peppers, diced
3 T chopped basil leaves
sea salt to taste

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Instructions

In a small bowl, whisk together honey, olive oil and balsamic vinegar. Add blueberries, stir well and marinate for at least 10 minutes.
On a platter arrange arugula. Top with mozzarella cheese slices and red pepper pieces.
Arrange the blueberries on top, reserving dressing and sprinkle with basil leaves. Pour dressing on top and add salt to taste.
***Recipe adapted from Jersey Girl Cooks