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Blueberry Caprese Salad with Red Pepper and Balsamic Dressing

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  • Author: PinehurstOliveOilAdmin

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

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

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