Kevin Dunn's Salad Caprese with Mozzarella Biscuits

This is a variation of a classic Italian salad made from vine ripe tomatoes and fresh mozzarella. Be sure to make when tomatoes are their best quality. A Chef Kevin Dunn Recipe.

Reduced Balsamic: combine vinegar, SPLENDA(R) Granulated Sweetener, rosemary and prune juice in a non-aluminum pan; bring mixture to a boil over medium-high heat. Cook until mixture is reduced...


Ingredients

  • Reduced Balsamic
  • 1 1/2 cups balsamic vinegar
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 sprig fresh rosemary
  • 1/2 cup prune juice
  • BENECOL® Fresh Mozzarella Biscuits
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 7 teaspoons BENECOL® Regular Spread, chilled in freezer and chopped
  • 5 ounces fresh part-skim mozzarella, chopped
  • 1/3 teaspoon dried oregano
  • 3/4 tablespoon fresh chives, chopped
  • 3/4 tablespoon fresh basil, chopped
  • 1 1/2 cups 1% low-fat milk
  • Lemon Vinaigrette
  • 2 lemons, zested
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 1 tablespoon champagne vinegar
  • 3/4 cup extra virgin olive oil
  • 3/4 cup vegetable oil
  • 6 tablespoons fresh lemon juice
  • 1 tablespoon chopped chives
  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • Salt and pepper
  • Salad Caprese
  • 3 bunches arugula
  • 4 vine ripe tomatoes, sliced thin
  • Salt and pepper
  • 1/4 cup fresh basil, cut into thin strips
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

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