Mozzarella Recipe

Make the vinaigrette

In a small bowl or jar combine 3 tbs champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced garlic and 1 tbs finely minced shallot. Whisk briefly to combine.

Slowly drizzle in 6 tbs extra-virgin olive oil while whisking constantly (or put lid on jar and shake) until emulsified and slightly thickened.

Season to taste with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust balance — add a little more honey if too sharp, or another splash (1/2 tbs) of vinegar if too flat. Set aside at room temperature.

Prepare ingredients: cut house-made mozzarella into 1/2-inch cubes to yield about 2 cups. Seed and dice roma tomatoes to make 1 cup. Thinly slice 1 small red onion into rings or half-moons. Tear or chiffonade basil leaves to make about 1 cup.

In a large mixing bowl combine 6 cups mixed salad greens and torn basil. Add diced roma tomatoes, sliced red onion, and cubed mozzarella.

Drizzle about half of the champagne vinaigrette over the salad (start with 3 tbs). Gently toss using salad tongs or clean hands until everything is evenly coated, being careful not to break the mozzarella cubes.

Taste and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper (or to taste). If the salad needs more dressing, drizzle additional vinaigrette a tablespoon at a time and toss gently until desired coating is reached.

Divide the salad among 4 plates or bowls or serve family-style on a platter. Serve immediately so greens remain crisp and mozzarella retains its shape.