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CHERRY TOMATO CAPRESE WITH PESTO DRESSING

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Ingredients

2 pints cherry or grape tomatoes, cut in half

1 pound fresh mozzarella cheese, cut into bite size half-moons or wedges (or mouncez balls)

1 teaspoon sea salt

1 teaspoon fresh cracked black pepper

Pesto Dressing:

1 cup basil leaves, packed

2 garlic cloves

½ teaspoon salt

¼ teaspoon black pepper

1 heaping teaspoon Dijon mustard

½ cup pine nuts

2 tablespoon parmesan cheese

2 teaspoon rice wine vinegar

1 ¼ cup olive oil

Instructions

Arrange the tomatoes and mozzarella cheese on a large platter.  Season with the sea salt and black pepper.

Combine all of the dressing ingredients, except for the olive oil in the bowl of a food processor (or in a blender).  Pulse several times until everything is combined and the basil leaves are broken down. Put the processor on low speed and slowly drizzle the olive oil into the bowl until a creamy dressing forms.

Drizzle the dressing over the tomatoes and mozzarella and garnish with additional basil leaves.

DEVOUR!

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