Source: Jam Jar Kitchen
BERRY CAPRESE SALAD
For the Balsamic Maple Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar, good quality
- 1 clove garlic, crushed
- 2 tbsp pure maple syrup
- ½ tsp dried thyme
- pinch of salt & pepper
For the Salad
- 8 cups lettuce, mix of spinach and butter lettuce feel free to use a your favorite lettuce or salad mix
- 1 cup fresh blueberries
- 1 cup fresh strawberries, quartered
- 8 oz fresh mozzarella, sliced and cut (or hand torn) into 1 inch pieces you can substitute mini mozzarella balls if preferred
- 4 tbsp pine nuts
- ¼ cup fresh basil, thinly sliced
STEP-BY-STEP INSTRUCTIONS
- TOAST THE PINE NUTS. Toasting the pine nuts gives a fabulous deep nutty flavor that really elevates this salad. Luckily the toasting process only takes about 2-3 minutes! Simply add pine nuts to a dry skillet and cook over medium heat for 2-3 minutes, stirring constantly. The pine nuts can burn quite easily so it is critical you give them your upmost attention for these few minutes. Burned pine nuts are very bitter and unpleasant.
- MAKE THE DRESSING You can totally use your favorite balsamic vinaigrette for this recipe but I personally LOVE this Maple Balsamic Vinaigrette.
- ASSEMBLE THE SALAD AND SERVE. To assemble simply fill your serving bowl with lettuce. Then add the berries and mozzarella. Sprinkle the top with toasted pine nuts and basil slivers and serve!
SOURCE: https://jamjarkitchen.com/2021/06/22/4th-of-july-salad/
