For Balsamic glaze
½ cup Alce Nero balsamic vinegar
3 tablespoons Alce Nero Acacia honey or brown sugar
1 pack sweet cherry tomatoes, halved
1 ball good quality buffalo mozzarella, roughly torn into pieces
6-8 leaves Italian basil, chopped
2 tablespoons Alce Nero olive oil
pink salt and freshly ground pepper, to taste
1. Add balsamic vinegar and sweetener into a small non-stick saucepan set over medium heat, mix well. Bring to a boil, reduce heat to low-medium and allow to simmer for about 10 minutes until the liquid reduces to half. Set aside to cool before using in recipes.
2. Place cherry tomatoes and basil in a bowl. Sprinkle generously with salt and pepper. Mix well.
3. Next drizzle olive oil all over and place buffalo mozzarella on top. Finally, drizzle a tablespoon
of chilled balsamic glaze on salad before serving.
I often also add some toasted sour dough bread to my salad to make it a complete meal.