Thursday
Sep022010
Mango, Apple, Mozzarella Salad


The salad below was the product of one of those challenges late last summer. I found myself eager to use a beautiful hunk of mozzarella from our favorite cheese guy and the last few basil leaves that escaped a pesto fate, but there wasn't a tomato to be found in our kitchen. Not to be deterred from a delicious lunch, I threw together a salad so delicious it actually made its way into our regular rotation. After all, you've got to have something to eat with your mozzarella when heirloom tomatoes disappear from the market.
Mango, Apple, Mozzarella Salad
(serves 2-3 as a side)
(serves 2-3 as a side)
One crisp, tart apple (honeycrisp is my favorite, but a green apple is also tasty)
One ripe mango
4 oz high quality mozzarella cheese
2 tablespoons sliced or slivered almonds
4 basil leaves cut into chiffonade (this basically just means to cut into very thin strips--if you just tear the basil into little pieces, I won't tell anyone)
1/3 cup balsamic vinegar, reduced
One ripe mango
4 oz high quality mozzarella cheese
2 tablespoons sliced or slivered almonds
4 basil leaves cut into chiffonade (this basically just means to cut into very thin strips--if you just tear the basil into little pieces, I won't tell anyone)
1/3 cup balsamic vinegar, reduced

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Reader Comments (1)
Can't wait to make this - looks sooo delicious!!