Caprese Salad with Rosemary and Garlic oil and Maple Balsamic
1 ball of mozzarella cheese
Salt and pepper to taste
½ cup Maple Balsamic Vinegar
In a small pot put one ½ cup of Maple Balsamic Vinegar, bring to a boil and then reduce heat to low and stir every two to three minutes until it becomes thick like molasses. While balsamic is reducing, slice mozzarella and tomato into large circles. Arrange on plate and drizzle with Garlic and Rosemary Oil and reduced Maple Balsamic Vinegar. Salt and pepper to taste.