Peppery mozzarella salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Mozzarella cheese |
| 2 | larges | Beefsteak tomatoes, cut in half |
| 1 | Ripe avacado | |
| 2 | Shallots, peeled, thinly sliced | |
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Sugar |
| Salt to taste | ||
| ½ | teaspoon | Dry mustard |
| 2 | teaspoons | Green peppercorns, crushed |
| ½ | teaspoon | Dried oregano |
| Crusty bread or bread sticks | ||
Directions
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.