fresh mozzarella bread salad

Vinaigrette

2 tb. red wine vinegar

1 ts. dijon mustard

2 cloves of garlic minced

1/4 cup extra virgin olive oil

salt and pepper to taste

Salad

4 slices of rustic bread (approx 3/4 inch think)

extra virgin olive oil

1 cup cherry tomatoes halved

4 oz of fresh mozzarella cubed and drained

3 cups of spinach or field greens

1/2 cup fresh basil cut into strips

1/4 cup parmesan cheese

1/4 cup nuts (pinenuts, or chopped almonds)

pepper

For the vinaigrette combine first three ingredients and mix well, slowly whisk in the olive oil. Season with salt and pepper. Refrigerate while assembling the salad.

For the salad:

1. Brush the bread on both sides with olive oil. Grill over the bbq or broil in the oven until toasted. Set aside until cool and then cube into one inch chunks.

2. Toast the nuts over low heat stirring regularly until toasted. Set aside to cool.

3. Place the lettuce in a large bowl, top with tomatoes, mozzarella, bread, nuts, basil, parmesan. Toss with dressing and top with pepper if desired.

Enjoy this summer treat!

vegetarian