6 each - Heirloom Tomatoes, assorted colors, cut into wedges or slices
2 each - 8oz Fresh Mozzarella Balls, sliced ” thick
each - Red Sweet Onion, slice very thin
18 each  - Fresh Basil Leaves, washed
cup Grapeseed Oil
cup Orange Vinegar
1 tbsp Dijon Mustard
1 clove Garlic, minced
3 tsp Truffle Oil
to taste Salt & Pepper
1. Whisk together the vinegar, mustard & garlic. While whisking, slowly add in the oil until well blended, season with salt & pepper.

2. Arrange slices tomato, mozzarella, onion & basil on each plate.

3. Drizzle the vinaigrette & truffle oil over the plates and season with salt & pepper.