Serves 4
Ingredients
- 250g heirloom tomatoes
- 200g baby mozzarella balls (bocconcinis)
- Wild garlic leaves, washed and shredded (or use rocket leaves)
- Extra Virgin Olive Oil
- 20ml The Balsamic
- 15g Blackberry & Thyme Infused Balsamic Pearls
- Sea salt and black pepper, freshly milled
Method
- Wash and cut the tomatoes.
- Drain the mozzarella balls and cut in half.
- Assemble on the plate and drizzle with a little oil.
- Season and spoon over a little of the balsamic reduction.
- Toss the garlic leaves (or rocket) with a little oil and arrange over the salad.
- Sprinkle on the caviar.
