Allow me to tell you not only how to make, but how to ENJOY, this Caprese Salad with Balsamic Reduction with heirloom tomatoes, basil, and fresh mozzarella.
To make the balsamic reduction, pour vinegar into small pan. Turn on heat high enough to bring to a boil and then immediately reduce heat to maintain a slow simmer. Simmer on low heat until volume reduces by half. Reduction should slightly coat the back of a spoon and appear to have a slight syrup consistency. Allow to cool to room temperature.
Slice tomatoes and mozzarella into slices of equal thickness. Arrange tomato, mozzarella and basil on large plate or serving platter such that you can see each layer. Drizzle balsamic reduction over salad. Top with salt and pepper. Eat alone or serve with roasted garlic parmesan toast and a glass of red wine.