Tomato Mozzarella Salad

21 Slices of Tomatoes

1 Bunch of Fresh Basil

1 Tray Micro Greens

21 Slices of Fresh Mozzarella

4 Cup Extra Virgin Olive Oil

2 Cups Balsamic Vinegar

1/2 Cup Fresh Lemon Juice Salt and Pepper

1 1/2 Bunches Chopped Chives Garlic

1 lb Mozzarella Curd (salted)

1 Pot Water 170 degrees

In a pan pour 2 cups of balsamic and reduce to 1/3, takes approximately 5 minutes (thick consistency gets very hot—be careful not to burn)

Pour 170 degree water over the curd in a perforated pan and gradually work the curd wearing rubber gloves and an ice bath to cool your hands, to form tennis ball size mozzarella, then wrap in plastic and let cool, slice when cool

Season the tomato slices with salt, pepper, oil and basil-let marinate

Take 1 part lemon juice with a little chopped garlic and whisk in 3 parts oil to emulsify, season with salt and pepper and add chopped chives

Layer ingredients on a plate alternating mozzarella and tomato (3 layers tomato,3 layers cheese)

Topped with micro greens tossed in dressing and balsamic reduction around plate