With more than 160 years of rich winemaking heritage, Stone Hill Winery is an intriguing union of old world history and new world technology.
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This colorful Italian-inspired salad makes a great side dish or light lunch during those hot days of summer. And best of all, you won't have to cook.
Ingredients:Slice tomato and mozzarella 1/4 inch thick; in a shallow dish, arrange in layers, adding a basil leaf between each slice. Repeat layers for a large salad or stack a single set for a light salad. Drizzle with olive oil and balsamic vinegar syrup and season with salt and pepper, to taste.
1 fresh, ripe beefsteak tomato (or any variety or color)
1 4-ounce ball of fresh mozzarella
3 large leaves fresh basil
1-2 ounces olive oil
1-2 ounces balsamic vinegar syrup (recipe below)
salt and pepper to taste
Balsamic Vinegar Syrup
2 cups balsamic vinegar
1 cup brown sugar, loosely packed
Mix vinegar and brown sugar together and heat to simmer. Reduce to 1 cup. Syrup should resemble the consistency of maple syrup when cool.
Syrup can be bottled and stored in the refrigerator for up to two weeks.
Cube the mozzarella and toss with fresh chopped basil, cherry or grape tomatoes and olive oil and balsamic vinegar syrup. Serve on a bed of lettuce.
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