Caprese Salad with Soybean Walnut Pesto Vinaigrette

• 2 tablespoons Walnut Soybean Pesto
• 2 tablespoons Soybean oil
• 2 tablespoons red wine vinegar
• 4 Vine-ripened tomatoes
• 8 ounces Reduced-fat mozzarella cheese
• Fresh basil leaves (optional)
• Salt and ground black pepper (optional)

Combine Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch-thick slices. Layer tomatoes and cheese on serving plate.  Drizzle with pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.