8 oz. fresh mozzarella cheese
4 kiwi fruit, ripe
1 fresh pomegranate
fresh basil, chopped
spiced pear balsamic vinegar
extra virgin olive oil
fresh ground pepper

Bring the mozzarella cheese close to room temperature and thinly slice. Place slices on 4 salad plates for presentation. Peel and slice the kiwi fruit and place on top of the cheese.

Roll the pomegranate on your kitchen counter with the palm of your hand to loosen seeds, slice in half and beat the hull with the back of a large spoon into a bowl. The seeds will drop out of the hull. Sprinkle pomegranate seeds onto the plate for presentation.

Sprinkle fresh basil onto each kiwi and drizzle olive oil and balsamic vinegar (in that order) lightly on the entire salad. Add ground fresh pepper to taste.

Serve immediately.

If the salad needs to be held, wait until serving to add the balsamic vinegar.

Submitted by: Greg Roberts