Preparation: 10 minutes | Portions: 2
100 g mozzarella
1 tomato (medium)
3 cloves Quebec black garlic
4 tbsp black garlic apple cider vinegar 2 tbsp of olive oil 6 basil leaves Salt and pepper
Preparation: Cut the mozzarella and tomato into thin slices 0.5 cm thick. In a bowl, combine the mozzarella with the black garlic apple cider vinegar and olive oil. Divide on two plates alternately the tomato and mozzarella slices, the finely sliced black garlic, and the chopped basil. Pour the balance of olive oil vinaigrette and black garlic apple cider vinegar on top. Add salt and pepper to taste.