2 Avocados
8 oz buffalo milk mozzarella
Cut avocadoes in half, peel and slice halves into 1/4 inch slices. Slice buffalo milk mozarella into 1/4 inch slices. Layer the two - alternating each - on a dinner plate in a circular pattern. The do toppings:
1/2 red bell pepper
25 fresh basil leaves
1 bunch scallions
Cut top and bottom off bell pepper and lay edible part flat. Cut the thinnest strips possible and toss over the avo/mozz plate. Then roll your basil leaves together and starting from the ends, cut thin strips of basil with a very sharp knife. Scatter basil ribbons over the avo/mozz mixture. Slice scallions thinly and scatter over above salad. Then do viniagrette:
1/2 c olive oil
4 t white wine vinegar
2 cloves garlic
A few good shakes salt and pepper
2 t mustard powder (I just used a good squirt of mustard because we didn't have this)
In a bowl, crush the peeled garlic and salt and pepper together with the bottom of a glass (the recipe says use a mortar and pestle but this works just as well.) Do this until it makes a good mush. Then add the mustard and crush into this mixture. Then stir in the olive oil and vinegar. At this point, add all ingredients to a tightly lidded jar and shake really well. This is how the dressing comes together. Otherwise the taste will be uneven. Shake well, pour over the mozz/avo salad. Top the salad plate with another plate, upside down and refrigerate for a few hours to intensify teh flavor. Do not cover with saran wrap or you will smoosh the salad.
