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Ingredients

• 2 c. Extra-virgin extra virgin olive oil
• 1/2 c. Balsamic vinegar
• 3 Tbsp. Chiffonade of basil
• 1 Tbsp. Chopped garlic
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 bn Asparagus blanched
• 6 ounce Artichoke hearts quartered
• 1 med Red onion cut into rings
• 1/2 lb Haricot vert blanched
• 1 c. Calamata olives
• 1/2 lb Baby carrots blanched
• 8 x New potatoes quartered, and
•     cooked fork tender
• 10 x Basil leaves
• 6 slc Two-inch fresh Mozzarella cheese
•     Baguette of French bread

Description

In A Mixing Bowl, Whisk The Extra Virgin Olive Oil, Balsamic, Basil And Garlic Together. Season With Salt And Pepper. Arrange The Vegetables And Cheese In A Rectangle In A Sealable…

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