Midday Fix: Pinstripes chef makes caprese salad

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Caprese Salad

3 assorted heirlooms different colors (1/4″ thick)
1 pinch dried Mexican oregano
1 pinch salt and pepper
3 fresh basil leaves, medium size
4 oz fresh mozzarella, 1/2 inch slice, 1.2-1.3 oz ea
4 oz heirloom tomato relish
1/2 oz balsamic glaze
1 oz extra virgin olive oil

Slice tomatoes and arrange on the bowl slightly overlapping each other. Sprinkle the oregano over the tomato slices. Sprinkle the salt and pepper over the tomato slices. Lay each basil leaf between the tomato slices. Top each tomato slice with a mozzarella slice. Season the tomato slices with salt and black cracked pepper. In a small bowl, mix the tomatoes and glaze together. Place the mixture on the center of the tomato slices. Garnish with balsamic glaze from bowl between each tomato slice. Drizzle the olive oil over the entire plate.

Heirloom Tomato Relish

8 oz heirloom tomato scraps, rough dice 1″
8 oz grape tomatoes, halved
8 oz roma tomatoes, rough dice 1″
1 Tbs basil, julienne
salt and pepper to taste

In a mixing bowl, combine the tomatoes,  basil, and season with salt and pepper. Transfer to a pan.

Balsamic Reduction

1 qt balsamic vinegar
1 1/2 cups honey
1/2 cup balsamic vinegar, room temperature
1/4 cup cornstarch

Heat an empty heavy bottomed pan until very hot. Add balsamic vinegar. Reduce heat to medium and bring to a simmer. Whisk in the honey until well incorporated. Return to a simmer and cook for 5 minutes. In a mixing bowl, combine the balsamic vinegar and cornstarch to form a slurry. Whisk the vinegar and cornstarch mixture into the vinegar and honey mixture. Return to a simmer and cook for 5 minutes. Allow to cool and thicken at room temperature.

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