BALSAMIC REDUCTION DIRECTIONS:

1. 1 cup balsamic vinegar.
2. 2 Tbs. granulated sugar.
3. 1 ½ Tbs. corn starch mixed with ½ Tbs. water
4. Heat a saucepan over medium-high heat.
5. Place the vinegar in a saucepan until it is reduced by 1/3.
6. Add the sugar, and stir while dissolving.
7. Make a slurry of the arrowroot and water. (A slurry is a mixture of arrowroot and water.)
8. Slowly drizzle the slurry into the vinegar mixture until it’s thickened. The vinegar mixture must be boiling to activate the slurry to thicken the reduction.
9. Allow the mixture to cool.
10. Place in a cup and set aside for later use.

HOW TO MAKE BASIL CHIFFONADE:

1. Pull a few leaves from the basil stem.
2. Roll the leaves ‘cigar-style’.
3. Use a sharp French knife and cut the basil into ‘ribbons’.

CAPRESE SALAD:

1. In a small bowl, combine pepper, kosher salt and sugar. Mix until well combined and set aside.
2. Place mixed greens on a chilled platter.
3. Alternate slices of tomatoes and mozzarella cheese across the top of the greens.
4. Dust with seasoning mixture.
5. Drizzle balsamic reduction in a zig-zag pattern across salad.
6. Sprinkle basil chiffonade across cheese and tomato.