Pluot, Green Tomato And Mozzarella Salad

• 1 ball best-quality mozzarella (buffalo mozz if you can find it)
• 2 pluots, washed, seeded and cut into thin wedges
• 2 small-medium green tomatoes (I used Green Zebras), washed and sliced into thin wedges
• 2 tablespoons extra virgin olive oil
• 2 teaspoons agrodolce vinegar (I use Katz Late Harvest Sauv Blanc; if you can't find agrodolce, use sherry vinegar)
• 1/2 - 3/4 teaspoons orange blossom honey (or another nice, fragrant honey)
• several good grinds of black pepper
• 6-8 fresh basil leaves, cut into ribbons

1. On a serving platter, place the ball of mozzarella. You can slice into or leave it whole.rnOver and around it, gently toss the pluot and green tomato wedges.
2. In a small bowl, whisk together the olive oil, vinegar and honey. Pour some of it over the salad- you probably won't use it all.rnGrind fresh pepper all over the salad, sprinkle with the basil ribbons and enjoy.

mozzarella, pluots, green tomatoes, extra virgin olive oil, agrodolce vinegar, orange blossom honey, black pepper, basil

Taken from food52.com/recipes/18452-pluot-green-tomato-and-mozzarella-salad (may not work)