Torn Basil, Heirloom Tomato
and Mozzarella Fresca Salad

6 cups baby arugula washed, spun dry
2 cups heirloom tomatoes, sliced
⅓ cup basil leaves, freshly torn
½ small red onion, very thinly sliced
½ lb mozzarella fresca thinly sliced or bocconcini, halved
½ cup EXTRA VIRGIN OLIVE OIL* (see below)
3 Tbsp WHITE BALSAMIC* (see below)
1 tsp grainy mustard
½ tsp HIMALAYAN PINK SALT*
freshly ground BLACK PEPPER* to taste

Combine the balsamic and red onion in a small bowl to quickly "pickle" for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil while whisking briskly and constantly to create a semi-emulsion.  

Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in a layer in a shallow, wide bowl or platter (or individual serving plates). Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the vinaigrette and fresh cracked pepper to taste.  Serves 4-6.

* Available at The Vintage Olive *

OLIVE OIL IDEAS: Herbes de Provence, Garlic, Lemon, Basil, 
Tuscan Herb, Blood Orange, any Traditional Extra Virgin Olive Oil.

WHITE BALSAMIC IDEAS:  Sicilian Lemon, Lemongrass Mint,
Honey Ginger, Traditional White.