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 |
| \N \N | 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