Tomatoes with Buffalo Mozzarella
Simmer balsamic vinegar to a syrup over low heat in a saucepan, stirring occasionally.
Rinse tomatoes and pat dry.
Rinse lettuce leaves, trim and arrange on plates.
Mix lemon juice with 3 tablespoons oil into a vinaigrette. Season with salt and pepper.
Heat the remaining olive oil in a pan and sauté the tomatoes until the skin easily bursts, about 4 minutes. Season with salt and pepper.
Cut mozzarella into slices and arrange on the salad leaves. Drizzle with the dressing and set the tomatoes on top. Serve drizzled with few drops of balsamic reduction.