Heirloom Tomato & Boconcini Salad From The Roost

by Suzanne Heron.

For dressing, simmer 6 oz balsamic vinegar about 45 min until reduced by ⅔. Stir in 1 Tbsp honey and refrigerate 1 hour. Slice 6 heirloom tomatoes (3 different colours) and 6 large Boconcini balls into ¼” slices. Toss 4 c mixed baby greens with ¼ c olive oil and divide onto 4 plates. Alternate different coloured tomato slices with Boconcini slices around the greens. Drizzle with Balsamic Reduction. Top with fresh basil leaves, and salt & pepper to taste

The Roost, 9100 E Saanich Rd,  North Saanich, 250- 655-0075. Heirloom tomatoes straight from the garden!