Autumn Caprese Salad With Walnut-Crusted Mozzarella And Pomegranate Balsamic

• 2 Tomatoes, Sliced (or One Large Tomato)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Ball Of Fresh Mozzarella, Sliced 1/4 Inch Thick
• 4 Large Sprigs Of Purple Basil, + More To Garnish
• 1/4 cups Crushed/chopped Walnuts
• 2 Tablespoons Dark Pomegranate Balsamic Vinegar

1. Slice the tomatoes and mozzarella and set aside.
2. Pour olive oil into a small bowl and place the crushed walnuts onto a plate. With each slice of mozzarella, dip and turn the edges into the olive oil, and then dab and roll the edges into the crushed walnuts to crust the edges of the mozzarella.
3. When ready to assemble the dish, the order I like to use is tomato, followed by mozzarella, followed by basil. Repeat until you've used everything. Drizzle with the balsamic vinegar and garnish with some of the remaining basil.
4. Notes:
5. * I purchased my Dark Pomegranate Vinegar at a specialty store called Isabella's Fine Olive Oils and Vinegars located in Cornelius, NC. You can check out the selections at your nearest grocer or check out a specialty store for something similar.

tomatoes, olive oil, mozzarella, purple basil, walnuts, vinegar

Taken from tastykitchen.com/recipes/salads/autumn-caprese-salad-with-walnut-crusted-mozzarella-and-pomegranate-balsamic/ (may not work)