Ingredients
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
3 TBS Chiffonade of Basil
1 TBS minced roasted garlic
salt and pepper to taste
1 bunch blanched asparagus
6 oz. of artichoke hearts, drained, quartered
1 med. red onion, cut into rings
1/2 pound blanched haricot veri(French green beans)
1 cup Catamata olives
1/2 pound blanched baby carrots
8 new potatoes, quartered
10 basil leaves
6 slices, 2 inch fresh Mozzarella chesse
Preparation
In a mixing bowl, whisk the olive oil, balsamic vinegar, shedded basil and roasted garlic together. Season with salt and pepper.
Boil the potatoes just until fork tender, cool completely and then quarter. Blanch the asparagus,haricot veri and baby carrots, put into ice water to stop cooking process. Drain the vegetables and cool completely.
Arrange the vegetables and chesse in a rectangular, sealable, plastic container. Pour the vinaigrette over the vegetables and refrigerate overnight. Flip the container at times to distribute marinade.
