4 pluots, of various colors; pitted and sliced
Alternate slices of pluot and mozzarella along each plate.
Chiffonade the basil and place some on top of each salad.
Sprinkle balsamic vinegar and olive oil generously over each salad.
Add salt and pepper to taste.
Want to spice it up? Try using a flavored olive oil or replacing it with the dressing from Niki's Peach & Heirloom Tomato Salad.
|Technique: Chiffonade is a culinary term used to describe a knife technique for cutting herbs. Stack the basil leaves, roll, and thinly slice the leaves. You will be left with long, skinny strips of basil.|