Chef’s Table Caprese Salad 

1. Lightly toss your favorite salad greens with olive oil, salt and pepper.
2. Slice the tomatoes and place on the greens alternately arranged with the sliced mozzarella. Garnish with the basil leaves, shallots and candied bacon.  Drizzle with olive oil and vinegar reduction.

Pickled Shallots

1. First slice all of the shallots, and separate into rings, set aside. Bring all of the brining ingredients to a full rolling boil in a non reactive sauce pot.
2. Once the brine has come to a boil, add the entire quantity of shallots to the pot. As soon as the brine comes back up to a boil, pour the whole mixture into a storage container and refrigerate

Vinegar Reduction 

1. Combine vinegar and syrup in a saucepan. Reduce mixture by 2/3 and cool.

Candied Bacon Yield (4 portions)

1. Pre-heat oven to 350˚F. Arrange bacon slices on a parchment lined baking sheet. While the bacon is cooking, combine the glazing ingredients.
2. Cook the bacon ¾ of the way, remove from the oven and brush both sides of the bacon with the glaze. Continue to cook until the bacon is cooked and crisp.