California Plum Caprese Salad with Pomegranate Drizzle

Courtesy of Sun World

Appetizer
Makes 8 Servings

Ingredients

Pomegranate Drizzle

• ½ Cup Pomegranate Juice
• 2 Tablespoons White Balsamic Vinegar
• ½ Teaspoon Sugar

Caprese Salad

• 2 Black California Plums, Pitted and Thinly Sliced
• 1 Green California Plum, Pitted and Thinly Sliced
• 1-8 Ounce Ball of Fresh Mozzarella, Thinly Sliced
• 2 Tablespoons Extra-Virgin Olive Oil
• 2 Tablespoons Snipped Fresh Basil
• 1 Teaspoon Grated Lemon Zest

Directions

1. Place pomegranate juice in a saucepan and simmer over medium heat for about ten minutes until reduced to 2 tablespoons.
2. Stir in vinegar and sugar; cover and chill until ready to use.
3. To prepare salad, arrange California plum slices alternately with mozzarella on a platter.
4. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest.
5. Serve as a salad or as an appetizer with grilled baguette slices.

Nutritional Info

Per serving: 150 calories, 6g protein, 9g carbohydrate, 11g total fat, 20mg cholesterol, 200mg sodium, 0g fiber.