4 handfuls of gourmet greens 1 plum, seeded and sliced 1 nectarine, seeded and sliced 1/2 cup blueberries 2 apricots, seeded and sliced Balsamic varnish Basil oil 4-1/4" slices of fresh (soft) mozzarella cheese Salt and pepper to taste
Toss greens with just enough basil oil to coat. Season to taste with salt and pepper. On individual plates, make a squiggle design with balsamic varnish, (use sparingly, a little goes a long way). Place a handful of greens on top of varnish and an equal amount of fruit on top of greens. Place a slice of mozzarella decoratively on each plate. Serve immediately.
For balsamic varnish: In a small saucepan add 1 cup balsamic vinegar and 1/4 cup port wine, and bring to a boil. Reduce heat and simmer until volume is 1/4 cup.
For basil oil: Mix together 1/4 cup olive oil and 1/4 cup fresh sliced basil in a plastic container. Mix well.