While Caprese is typically a summer darling, I created a winter version for our Heart Happy Hour. This uses fresh mozzarella and adds in the peppery bite of wild arugula, the crunch of Asian pears, the earthiness of roasted beets, and the spicy crunch of fresh radishes. This features the Winter Ambrosia vinegar that's made with apples and pears.
Ingredients
4 ounces fresh mozzarella ciliegie or fresh mozzarella, cubed
Asian pear, cored and sliced
roasted beets, cubed
wild arugula
thinly sliced pink radishes
red leaf butter lettuce for serving
2 teaspoons Arbequina Olive Oil (on The Quail & Olive)
1 teaspoon Winter Ambrosia vinegar (on The Quail & Olive)
salt and pepper to taste
Procedure
ROASTED BEETS Preheat oven to 350 degrees Fahrenheit. Scrub and trim the beets, then roll them in olive oil and sprinkle them with salt. Lay them on a baking sheet. Roast until they are fork tender. It depends on the size of the beet, but it usually takes about an hour. Once they are cool enough to handle, rub off the skin.
Place mozzarella and cooled roasted beets in a small mixing bowl. Toss with olive oil and vinegar. Sprinkle with salt and pepper.
TO ASSEMBLE Place lettuce cups on serving plate. Add sliced Asian pears and top with wild arugula. Spoon mozzarella mixture on top. Dot with radishes.