Denise says:

  • Fresh mozzarella is so versatile – raw in salads especially with tomato, avocado and basil (the traditional Tricolour).
  • This mozzarella salad is simple to make and provides a delicious starter or light lunch. Use your best extra olive oil to dress the salad.
  • Preparation Time:  10 minutes
  • Cooking Time: 10 minutes
  • Serves: 6 people

Ingredients:

  • 200g  mozzarella
  • 3 pears – Peeled, cored and sliced in half
  • 2 tablespoons golden caster sugar or brown sugar
  • 30g unsalted butter or margarine
  • 100g dried cranberries
  • Dressing
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon mustard
  • Salt and freshly ground black pepper
  • 200g mixed salad leaves
  • Garnish: Bunch of Fresh mint

Method

  1. Make the dressing by whisking all the ingredients together.
  2. Place the butter or margarine and sugar in to a pan over a medium heat and stir until the sugar has dissolved. When the butter starts to foam, toss in the pears and cook, stirring for 5 minutes.
  3. Set aside to cool slightly.
  4. Cut the mozzarella cheese into slices.
  5. Toss the salad leaves into the dressing. Arrange the lettuce and pear on a plate. Scatter over some dried cranberries and mozzarella slices. Serve immediately.
Tagged in: Cranberries, dairy starter, Lunch, Mozzarella cheese, Pears, salad, salad, salad leaves, side dish, vegetarian starter