insalata caprese alla primavera
or spring caprese salad2-3 tablespoons dried cranberries 1/4 cup Brian Carter Cellars 2009 Malbec or balsamic vinegar 1 pound fresh mozzarella in whey 8 to 10 fresh strawberries, hulled and thinly sliced 16 yo 20 fresh mint leaves 2-3 tablespoons extra-virgin olive oil salt and pepper to taste (I like the Alder Smoked salt here)
Place dried cranberries in a medium bowl; pour wine or vinegar over and let stand just until cranberries begin to soften, about ½ hour. Drain well. You will be using the cranberries (but you might at least want to sample the wine here!).
Prepare the mozzarella: either cut in slices or torn into chunks (I prefer the chunks). Arrange on four salad plates. Then add strawberry slices. Scatter mint over top, then sprinkle with cranberries. Drizzle with olive oil: season with salt and pepper. Alllow to stand 10 to 15 minutes before serving.
Serve with Brian Carter Cellars 2009 Malbec.