Peppery mozzarella salad

Yield: 4 servings

Measure Ingredient
6 ounces Mozzarella cheese
2 larges Beefsteak tomatoes, cut in half
1 \N Ripe avacado
2 \N Shallots, peeled, thinly sliced
⅓ cup Olive oil
2 tablespoons Lemon juice
½ teaspoon Sugar
\N \N Salt to taste
½ teaspoon Dry mustard
2 teaspoons Green peppercorns, crushed
½ teaspoon Dried oregano
\N \N Crusty bread or bread sticks

Thinly slice cheese and tomato and arrange on 4 small plates.

Cut avacado in thin slices and arrange with cheese and tomato.

Separate shallots in rings and scatter over salad.

In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks.

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