Wednesday, April 02, 2014
3250. BACON CAPRESE SALAD with KOMBUCHA VINAIGRETTE
Bacon Caprese Salad
2 slices bacon, cooked and crumbled
1 ripe tomato
4 thick slices fresh mozzarella
4 large basil leaves, slivered
1-2 tablespoons extra virgin olive oil
Kombucha Reduction Sauce
2 cups kombucha vinegar
2 teaspoons coconut sugar
Kombucha Reduction Sauce: In a small saucepan over med/high heat, mix sugar and kombucha and reduce to about 1/2 cup. Set aside and let cool.
Bacon Caprese Salad: Slice tomato into 4-5 thick slices. Place a piece of cheese between each slice along with a sprinkle of bacon and basil. Pour olive oil and kombucha sauce over the top.
bacon recipe source: Pickle Me Too, April 16, 2013