- Pomegranate Drizzle:
- 1/2 cup pomegranate juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon sugar
- Caprese Salad:
- 2 black California plums, pitted and thinly sliced
- 1 green California plum, pitted and thinly sliced
- 1 (8 ounce) ball fresh mozzarella, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons snipped fresh basil
- 1 teaspoon grated lemon zest
- Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tablespoons. Stir in vinegar and sugar; cover and chill until ready to use. To prepare salad, arrange plum slices alternately with mozzarella on a platter. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest. Serve as a salad or as an appetizer with grilled baguette slices.