Yield: 4 servings
|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|
|\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.