½ pound fresh mozzarella, sliced into ¼ thick bite size wedges
1 large ripe red tomato, sliced into ¼ thick slices
1/2 cup extra virgin olive oil
½ cup fresh basil leaves + 6 leaves for garnish
¼ cup rice vinegar
1 tablespoon honey
½ tsp Kosher salt
¼ tsp freshly ground pepper

To prepare the vinaigrette:
Blend together the ½ cup basil leaves, vinegar, honey, olive oil, salt & fresh ground pepper just until the leaves are well broken down. Set aside, or refrigerate while preparing the dish.

To prepare the dish:
Arrange the cheese and tomatoes on a platter. Chill until serving time, if desired. To serve, drizzle the vinaigrette to taste, and garnish with reserved basil leaves.

Serving tip: We like to quarter the tomato slices to make them easier to eat, and then reassemble them into complete slices on the plate.