Peppery Mozzarella Salad

Categories: appetizer, snacks, salads

Servings: 4

      6 oz Mozzarella cheese                   2 tb Lemon juice
      2 lg Beefsteak tomatoes, cut in        1/2 ts Sugar
           -half                                    Salt to taste
      1    Ripe avacado                      1/2 ts Dry mustard
      2    Shallots, peeled, thinly            2 ts Green peppercorns, crushed
           -sliced                           1/2 ts Dried oregano
    1/3 c  Olive oil                                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.

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