1 large ball buffalo mozzarella, sliced into 1/4-inch thick rounds4 ripe plums, pitted and quartered
1 1/2 cup balsamic vinegar
1/2 cup fresh mint, chopped optional
1/4 cup pine nuts, toasted optional
1.Put vinegar in a medium saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup. About 15 minutes.
2.Add plums to syrup turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool.
3.Meanwhile assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste. With a fork, remove plums from syrup and place atop cheese, then top with the remaining syrup, pine nuts and mint.