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Recipe By Jaxters

Ref: 956
Heading: Salads
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   400 g  Mozzarella cut into 5 mm slices
   400 g  Rocket leaves
   4 Tomatoes large cut into 5 mm slices
   handful  Fresh basil leaves
   1 Red onion thinly sliced (optional)
   200 ml  Balsamic vinegar
   35 g  Runny honey
   60 ml  Extra virgin olive oil
   2 tbsp  Red wine vinegar
   1/4 tsp  Salt
   1/4 tsp  Freshly ground black pepper
   80 ml  Extra virgin olive oil
   50 g  Fresh Basil leaves
   50 g  Pine nuts
   40 g  Parmesan cheese finely grated
   1 tbsp  Lemon juice
   1 Garlic clove chopped
   1 pinch  Salt


  Step 1
Place balsamic vinegar & honey into a saucepan over a med heat, simmer & reduce to 1/3 of original volume, set aside to go cold.
  Step 2
Make the pesto, first heat a dry frying pan over a med heat & dry toast pine nut until light brown toss pan all the time, put basil, garlic, olive oil, roasted pine nuts, lemon juice & salt into a food processor & blitz to a course paste, tip out into a bowl, then add grated parmesan & mix in, set aside.
  Step 3
Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.
  Step 4
The dressing is for both rocket, mozzarella, tomato basil & onion if used, so first dress mozzarella, tomato slices, basil & onion (if used), then lay alternate slices of cheese, tomato basil leaf & onion rings on the side of each serving a plate, then with a tsp smear a line of the pesto along the top.
  Step 5
Place rocket in with the remaining dressing & mix & place on the other side of the plate, done.

Suggestion & Tips

You can leave out pesto & reduce portion size for a side salad.
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