Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint

Ingredients

• 1 large ball buffalo or cow's milk fresh mozzarella, sliced into 1/4-inch thick rounds
• 4 ripe plums, pitted and quartered
• 1 1/2 cup(s) balsamic vinegar
• 1/2 cup(s) fresh mint, chopped
• 1/4 cup(s) pine nuts, toasted
• 1 splash olive oil
• Salt and pepper, to taste

Preparation

1. Put vinegar in a medium saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup. About 15 minutes.


2. Add plums to syrup turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool.


3. Meanwhile assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste. With a fork, remove plums from syrup and place atop cheese, then top with the remaining syrup, pine nuts and mint. Drizzle with olive oil and serve.