Layered Mozzarella And Tomato Salad

Tools used: Mini Whisk, Santoku Chef Knife, Eco Chop

Ingredients

• 1 Tablespoon FRENCH PANTRY Herbs de Provence Mustard

• 4 Tablespoons red wine vinegar

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 teaspoon pepper, freshly ground

• 2 Tablespoons fresh parsley, minced

• 1/2 cup olive oil

• 4 large, ripe tomatoes, cut into 1/4 inch slices

• 1 pound fresh mozzarella, sliced

• 1/4 cup fresh basil leaves, chopped

• 1/4 cup chopped parsley, chopped

Directions

• In a medium bowl, combine mustard, vinegar, sugar, salt, pepper, and parsley; whisk to blend.

• Continue to whisk while slowly adding olive oil until mixture thickens.

• On a large serving platter, alternate overlapping slices of tomato and mozzarella cheese.

• Sprinkle basil and parsley all over.

• Drizzle vinaigrette over salad.

• Grind black pepper generously over tomatoes and cheese.

* Summer garden tomatoes are a must for this salad, and are well worth waiting the year for! I could eat this salad almost every day. All I need is a little crusty bread and a glass of wine. My tomatoes this year did very well so lots of this salad was served. I like to take this as a side dish to gatherings in the summer because it's so easy and looks so colorful, fresh and pretty, especially on a white platter.