1 c. balsamic vinegar
1/4 c. infused honey
3 large tomatoes, cut into 1/2″ slices
16 oz bocconcini, cut into 1/4″ slices
1/4 tsp salt
1/4 tsp fresh ground pepper
1/2 c. basil leaves
1/4 c. extra virgin olive oil
Stir balsamic vinegar and infused honey together in small sauce pan.
Bring to a boil, reduce heat to low, simmer until mixture has reduced to 1/3 cup (about 10 minutes).
Set aside to cool.
Arrange alternating slices of tomato and bocconcini decoratively on serving platter.
Sprinkle with salt and pepper.
Spread fresh basil leaves over salad.
Drizzle with olive oil and balsamic reduction.