Summer Caprese Salad Recipe courtesy David L. Daniot, CEC, Executive Chef, Grosse Pointe Yacht Club, Grosse Pointe, Mich. For the Mozzarella “Mat”: 8 ozs. mozzarella cheese curd ½ gal. water—salted to taste like sea water, heated to 160˚ and maintained there • Using a strainer, submerge cheese curds in water and work with a wooden spoon until…