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Tomato carpaccio with fennel , alfalfa sprouts and basil vinaigrette

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Servings: 4
Calories:
Ingredients Method

Ingredients
  

Tomatocarpaccio with fennel , alfalfa sprouts
  • 2 heirloom tomatoes, thinly sliced
  • Fresh mozzarella, bocconcini or burrata cheese (any of your choice)
  • 1 cup alfalfa sprouts – washed
  • 1 cup thinly sliced fennel
Basil Vinaigrette:
  • 1 cup lightly packed basil leaves and extra leaves to garnish
  • 1 teaspoon minced garlic
  • 1 teaspoon minced garlic
  • ¼ cup white vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Method
 

Basil Vinaigrette
  1. Blend all the ingredients in the blender and add extra honey, salt and pepper if needed.
 Tomato carpaccio with fennel , alfalfa sprouts and basil  vinaigrette assembly
  1. Neatly arrange the sliced tomatoes on a serving plate or individual plate. Scatter the chesse of your choice on top.
  2. Combine the alfalfa  sprouts and fennel and pile after the cheese
  3. Drizzle  the basil vinaigrette,  garnish with a basil leaf and serve immediately