Caprese Salad with Fresh Mushrooms and Fig Balsamic Vinaigrette
by Olivia Hayo
Fig Infused Balsamic Vinaigrette (makes ~1 cup):
3/4 cup The Spice Way Extra Virgin Olive Oil House Blend
1/4 cup The Spice Way Fig Infused Balsamic Vinegar (available in-store)
1 tbsp Dijon mustard
Tomatoes, vine ripe or heirloom, sliced 1/4 inch thick
Fresh mozzarella, sliced 1/4 inch thick
White button mushrooms, wiped and thinly sliced
Basil, thinly sliced
Flaky sea salt
Make dressing by combining olive oil, vinegar, and mustard in a sealable jar. Shake vigorously. Season to taste with salt and pepper and shake again.
Arrange tomatoes, mozzarella, and mushrooms on a large platter. Drizzle with Fig Infused Balsamic Vinaigrette and top with basil and a sprinkle of sea salt.