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Watermelon Caprese Salad
Makes six servings

12 slices watermelon cut into rounds or squares, approximately 3 inches wide and 1/2-inch thick, with seeds removed 1/2 cup balsamic vinegar 2 tablespoons honey 1/2 pound fresh mozzarella cheese, cut into 12 slices Salt, to taste Pepper, to taste 1/4 cup fresh basil leaves, loosely chopped 2 tablespoons extra-virgin olive oil 1 sprig basil, for garnish

Place watermelon slices on paper towels and cover with additional paper towels to absorb excess fluid. In small saucepan over medium heat, add vinegar and honey. Stir to blend, bring to simmer and reduce heat. Stir occasionally until mixture is reduced by almost half. (Do not let reduce too far or allow to froth.) Set aside to cool slightly. On large platter, place watermelon slices and top each with slice of cheese. Add salt and pepper to taste, then sprinkle basil leaves evenly over top. Drizzle with olive oil, followed by reduced balsamic vinegar. Garnish with sprig of basil. Tip: Use red and yellow watermelon for an extra-pretty presentation.