Serves 2
2 small heirloom tomatoes, sliced into rounds, 1/4 inch thick
2 small nectarines, sliced into rounds, 1/4 inch thick
1 ball buffalo mozzarella, sliced into rounds, 1/4 inch thick
extra virgin olive oil
balsamic honey glaze (recipe follows)
maldon salt
freshly ground pepper
basil leaves
edible flowers (optional)
Balsamic Glaze
1 cup balsamic vinegar
1 tablespoon honey
sea salt
freshly ground pepper
Put the vinegar in a small saucepan and simmer until reduced into a thick syrup. Stir in the honey, season with salt and pepper, and set aside.
To assemble the salad, alternate the tomato, nectarine, and mozzarella slices until all are on the plate or serving board. Generously sprinkle maldon salt across the top of the slices. Repeat with freshly ground pepper. Scatter small basil leaves across the top and around the sides. Drizzle extra virgin olive oil and balsamic glaze over the slices. Garnish with edible flowers and serve.