Ingredients
- 2 c. Extra-virgin extra virgin olive oil
- 1/2 c. Balsamic vinegar
- 3 Tbsp. Chiffonade of basil
- 1 Tbsp. Chopped garlic
- Â Â Salt to taste
- Â Â 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
- Â Â cooked fork tender
- 10 x Basil leaves
- 6 slc Two-inch fresh Mozzarella cheese
- Â Â 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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