FALL CAPRESE SALAD

FALL CAPRESE SALAD

Delicata, Mozzarella, and Fall Herbs

Serves 2-3

I N G R E D I E N T S

SALAD

• 1 delicata squash from Ronnigers Organics

• 3 garlic cloves from Vinegar Flats Farm

• Olive oil

• Salt and pepper

• Fresh mozzarella, sliced into thin rounds

HERBED BALSAMIC DRESSING

• Chives, sage, rosemary, and or thyme from The Corner Farm, or herbs of choice

• 4 TBSP balsamic vinegar

• 4 TBSP olive oil

• Salt and pepper

P R O C E S S

1. Preheat the oven to 400 degrees F.

2. Remove the ends of the delicata squash and cut into one centimeter slices. Remove the inside seeds on each slice.

3. Place on a baking sheet with the garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 for 30 minutes, until golden brown

4. Finely chop the herbs.  Place them in a small bowl and whisk together with the rest of the dressing ingredients. Add the roasted garlic and whisk into the mixture.

5. Layer the delicata rounds with the mozzarella rounds and drizzle with herbed balsamic dressing. Enjoy!