Mexi-caprese Salad
TIME: 15-20 Minutes
SERVINGS: 6-8
INGREDIENTS:
REDUCTION:
1 3/4 cup red wine vinegar
1/4 cup agave
1 TSP TEJANO Seasoning
1/2 lime juiced
SALAD:
2 Tomatoes Sliced (3/8 inch thick)
Cilantro
1 BLOCK of Mexican Campesino cheese
DIRECTIONS:
1. In a saucer combine REDUCTION ingredients and heat over medium/high flame for about 10 minutes. Reduction is done when liquid becomes syrupy. Remove from heat and let cool. It will thicken as it cools.
2. Cut tomatoes into 1/4 inch thick slices.
3. Cut cheese into 1/2 inch thick squares.
4. Pull cilantro leaves off the stems (use about 2-3 leaves to top each tomato).
5. In this order place tomato, cheese and cilantro on a plate.
6. When REDUCTION has cooled, drizzle over each piece.
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