Tomatoes with Marinated Mozzarella
and Roasted Chile & Garlic Salsa

2 vine ripe tomatoes 
6 ounces fresh mozzarella 
1 cup roasted, peeled green chile 
1 Tablespoons extra virgin olive oil 
1 teaspoon roasted, chopped garlic clove 
1 Tablespoon fresh basil 
Balsamic Vinaigrette: 
1 cup extra virgin olive oil 
1/3 cup Balsamic vinegar 
1 teaspoon dijon mustard 
1 teaspoon chopped garlic 
salt and pepper to taste
	
Combine ingredients for vinaigrette. Slice fresh mozzarella and 
marinate in vinaigrette for 1 hour. Chop chiles and add extra virgin 
olive oil, roasted garlic, and basil. Slice tomatoes into 1/2-inch 
rounds. On 4 plates, alternate tomato slices and mozzarella slices. 
Place some marinated chiles in the center of each plate and drizzle 
balsamic vinaigrette over salad.