CHERRY TOMATO CAPRESE WITH PESTO DRESSING
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
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
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.