Yield: 4 servings
Cook Time: 15 minutes
TIP: Dress only what you will be serving, and serve immediately after, as the mozzarella will discolor from the balsamic vinegar.
Thaw and pat dry all grilled and roasted vegetables except the tomatoes. Cut into bite size pieces.
Sauté the artichoke quarters if not grilled, chill and reserve.
Combine first 8 ingredients and keep chilled.
To make the dressing, combine the last 5 ingredients, adjust seasonings to taste.
To serve add dressing to the grilled vegetables and add the bufala mozzarella pearls.