Tomatoes, mozzarella and edible flowers

Yield: 1 Servings

Measure Ingredient
2 mediums Beefsteak tomatoes; sliced
2 mediums Non-acidic tomatoes; sliced
¾ pounds Fresh mozzarella cheese; sliced thin, (up to 1)
1 cup Mixed edible flowers
Salt and pepper to taste
1 tablespoon Mustard
2 tablespoons Chives; snipped
3 tablespoons Champagne vinegar
⅔ cup Extra virgin olive oil

DRESSING

PICK OF THE DAY EDIBLE FLOWERS SHOW #PD1B02 In a mixing bowl combine, salt and pepper, mustard and chives. Stir in the vinegar. Slowly add the oil, whisking continually.

Arrange tomatoes and cheese in an attractive manner on four salad plates.

Garnish with flowers (whole or broken into petals). Serve with dressing.

Posted to recipelu-digest by molony <molony@...> on Mar 10, 1998

Similar recipes