Watermelon & Heirloom Tomato and Fresh Mozzarella Salad with fresh basil and honey-peppercorn vinaigrette
1 1/2 Cup –Watermelon, 1” Diced
3/4 Cup –Heirloom Tomatoes, 3/4” Diced
1/2 Cup – Fresh Mozzarella, 1/2” Diced
1 1/2 oz. – Honey-Peppercorn Vinaigrette (recipe follows)
1 Tbsp. – Fresh Basil, Chiffonade
Place the dressing in a mixing bowl and add the rest of the ingredients. Toss gently and serve on a chilled plate.
Honey-Peppercorn Vinaigrette Dressing
1/2 Cup – Rice Vinegar
1/8 Cup – Honey
1/4 Cup – Shallots, minced
1/2 Tbsp. – Garlic, chopped
1 tsp. – Cracked Black Pepper
1 1/2 Cup – Extra Virgin Olive Oil
Combine all ingredients in food processor or blender except the extra virgin olive oil. Mix until pureed and slowly add the oil until fully incorporated. Store in an airtight container in the refrigerator until ready to use.
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