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.