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| Servings |
Ingredients
For the Balsamic Reduction:
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
- 2 tablespoons port wine
For the Homemade Mozzarella:
- 1 gallon whole milk (Raw or Pasteurized, NOT ultra pasteurized)
- 7 tablespoons distilled white vinegar
- 1 tablespoon salt
For the Salad:
- 6 ripe peaches
- 6 tablespoons pine nuts, toasted
- 6 cups baby arugula
- 3 cups Spring Mix
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups Spring Mix
- 6 TBSP
- 2 TBSP olive oil
- 1 tsp salt
- 1 tsp pepper
Ingredients For the Balsamic Reduction:
For the Homemade Mozzarella:
For the Salad:
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Instructions
For the Balsamic Reduction:
- Make the balsamic reduction. In a small saucepan over high heat, add the balsamic vinegar, brown sugar and port, stirring to combine. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally until mixture begins to thicken. Remove from heat, pour into a cup and refrigerate to cool and thicken.2
For the Homemade Mozzarella:
- While the reduction is cooking, make the mozzarella. In a Dutch oven over medium low heat, heat the milk to 115 degrees, stirring often to heat evenly. Add 7 TBSP White vinegar and stir gently and continuously. Turn off heat. Put lid on and let sit for 5 minutes. Slowly spoon the curd together to form a soft ball or clump. Transfer to a bowl and start pressing all of the whey out. Begin to form a ball, gently squeezing out as much whey as possible. Reheat the whey and add 1 TBSP salt, stirring to combine and dissolve. Reheat whey and place the mozzarella ball back into the whey and heat the ball to 160 degrees. (or to microwave, place whey in a bowl and heat to 160 degrees, at 20 second intervals, removing as much whey as possible. Form a tight ball by pressing through your thumb and pointer finger in a “C” shape”. Place the ball/balls in a bowl of cool water for 10 minutes. Add ice cubes and let sit for 5 minutes. Refrigerate until ready to service.
For the Salad:
- Heat a skillet on medium high heat. Toast the pine nuts, stirring constantly, until golden brown. Do not burn. Remove to a cup and set aside. Slice peaches in half. In the same skillet over high heat, spray with cooking spray and arrange the peaches, cut side down in the skillet. Cook until golden and caramelized. Remove to a plate to cool. In a large serving platter, arrange a bed of arugula and spring mix. Slice the Mozzarella into small discs and arrange over greens. Slice the peaches in quarters or eights and arrange on or near the mozzarella. Sprinkle with pine nuts. Drizzle olive oil and balsamic reduction over top. Sprinkle with salt and pepper. Serve immediately.
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