Stir balsamic vinegar and honey together in a small saucepan and place over high heat.
Bring to a boil, reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.
Set the balsamic reduction aside to cool.
Arrange alternating slices of tomato and mozzarella cheese decoratively on a serving platter.
Sprinkle with salt and black pepper, spread fresh basil leaves over the salad and drizzle with olive oil and balsamic reduction.
For a quick Caprese Salad use Pinch & Pour basil infused olive oil
The ratios of salad dressing are 3 parts oil to 1 part vinegar. This is a great starting place, but adjust the ratios to suit your personal preference.
Get the most flavor and health benefits from your Pinch&Pour oils by keeping the bottles in a cool dark place such as a cupboard.
Be sure not to store bottles near your oven or stove. Use your olive oil within 9-12 months of purchase.
In a heavy bottom, large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes.
Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Sauté until both the mushrooms and onions become deep golden brown and caramelized.
Add the balsamic to the pan with the mushrooms and onions and de-glaze. Simmer gently and cook until the balsamic is reduced by half. Add the cream, and stir to combine.
Cook until the mixture thickens slightly, approximately another minute. Season with salt and pepper to taste and reserve.
Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste. In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.