Title: Peppery Mozzarella Salad
Categories: Appetizer Salad Beef
Yield: 4 Servings

6	oz	Mozzarella cheese
2	lg	Beefsteak tomatoes, cut in half
1		Ripe avacado
2		Shallots, peeled, thinly sliced
1/3	c	Olive oil
2	tb	Lemon juice
1/2	ts	Sugar
		Salt to taste
1/2	ts	Dry mustard
2	ts	Green peppercorns, crushed
1/2	ts	Dried oregano
		Crusty bread or bread sticks

Thinly slice cheese and tomato and arrange on 4 small plates.

Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad.

In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks.

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