INGREDIENTS:3 lbs., 12 oz. California Strawberries, stemmed and sliced 2 oz. sugar 6 pounds fresh mozzarella cheese slices, ½-inch thick ¼ cup balsamic vinegar as desired, mint sprigsMint Drizzle: 3 cups extra virgin olive oil 1 ounce mint leaves DIRECTIONS:To make mint drizzle: In blender combine olive oil and mint. Process until smooth. Cover and refrigerate. Yields about 3 cups. In bowl, combine strawberries and sugar; cover and set aside. Yields about 12 cups.For each serving, to order: ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.