Hello!

For lunch tomorrow I want to make Mozzarella Caprese. I have some soft mozzarella cheese- 2 tomatoes and I want to take up the three blocks with the EVOO and Balsamic.

According to my sheet is 1/3 tsp of EVOO for one block.... is that the same for the Balsamic? would it then be 1/2 teaspoon of EVOO and 1/2 teaspoon of Balsamic?? That really doesn't seem like a lot of dressing.

I am so new to this, and trying so hard. I am used to using a lot of EVOO though- like today I made chicken with stir fry veggies in stir fry sauce. I used 1 tablespoon to cook the chicken and another for the veggies.. and I am feeling VERY guilty about all that extra.

Don't we all wish we had a personal chef to help us out with this? Ha!


Whitney

Whitney,

Typically you'd use a teaspoon of olive oil (3 F blocks) and 2 teaspoons of vinegar (negilgible block count). To extend an olive oil and vinegar dressing you can add other ingredients. Dijon mustard and a little water makes a nice addition. Yogurt, water and spices is another. Play around with it and see what you can come up with. Enjoy!

Whitney. Hi there. A personal chef...yes that would be wonderful!!!! Hang in there. All your hard work will pay off. I'll look forward to hearing how you're doing over the next few weeks!