Ingredients
2 tablespoons balsamic vinegar2 tablespoons apricot nectar1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon each dried basil, oregano and thyme1/8 teaspoon pepper2 tablespoons olive oil4 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes6 cups torn romaine1 cup grape tomatoes, halved
Preparation
In a small bowl, whisk the vinegar, apricot nectar, garlic, salt, basil, oregano, thyme and pepper. Slowly whisk in the oil. Add cheese cubes and toss to coat. Cover and refrigerate for 1 hour.
Just before serving, toss the romaine, tomatoes and cheese mixture in a large salad bowl.
