Peppery Mozzarella Salad

[Guest guest]

Peppery Mozzarella Salad

 

6 ozs. mozzarella cheese

2 large beefsteak tomatoes, cut in half

1 ripe avacado

2 shallots, peeled, thinly sliced

1/3 cup olive oil

2 tablespoon lemon juice

1/2 teaspoon sugar

salt to taste

1/2 teaspoon dry mustard

2 teaspoon green peppercorns, crushed

1/2 teaspoon dried oregano

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.

Makes 4 servings.