Fresh Mozzarella and Tomato Salad With Sherry Vinaigrette

Ingredients

• 3 7-ounce jars of roasted peppers
• 1 ¼ cup extra-virgin olive oil
• 1 tablespoon chopped garlic
• 1 teaspoon fresh thyme
• 1 tablespoon fresh parsley
• ¼ cup Spanish sherry vinegar
• 1 teaspoon dijon mustard
• 2 pounds fresh mozzarella cut into 1/4-inch slices
• 2 pounds vine-ripened tomatoes cut in 1/4-inch slices
• 1 pound organic mesclun
• 1 cup parsley leaves
• bunch of scallions (chop all the white and some of the green)
• ¾ pound oil-cured olives, pitted and julienned
• ¾ cup toasted walnuts
• salt and pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    410 calories; 35 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 15 grams protein; 44 milligrams cholesterol; 530 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Drain the peppers and, in a bowl, mix with 1/4 cup olive oil.
2. Add a pinch of salt and briefly grill.
3. Put back in bowl, add another 1/4 cup olive oil, garlic, thyme and chopped parsley. Mix well and keep warm.

To prepare the vinaigrette:

1. Combine sherry, the remaing oil and dijon mustard. Season to taste with salt and pepper. Whisk slightly and store in refrigerator.

To assemble the plate:

1. Arrange peppers around plate. Alternate mozzarella and tomatoes on top of peppers.
2. In bowl, mix lettuce, parsley, scallions and olives and dress with all but 1/2 cup of the vinaigrette. Make a mountain in the center on each plate. Spoon vinaigrette on top of mozzarella and tomatoes. Sprinkle walnuts on top of lettuce.

25 minutes