8 oz. mini fresh mozzarella balls or 8 oz. cubed fresh mozzarella
1 cup chopped or sliced strawberries
2 tbsp. balsamic vinegar
2 tbsp. olive oil
Salt
Freshly ground black pepper
Instructions
Preheat oven to 350 degrees Fahrenheit. Place pecans on a rimmed baking sheet and drizzle with olive oil, then sprinkle with brown sugar, cinnamon, and salt. Use your hands to toss to coat, then toast in the oven for 10-12 minutes.
Meanwhile, assemble the salad. In a large bowl, toss the basil and arugula together. Add the fresh mozzarella and strawberries.
Drizzle with balsamic vinegar and olive oil. Add a few pinches of salt and freshly ground black pepper, then toss to combine.
Top with candied pecans and serve. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/strawberry-caprese-salad/