Ingredients:
Wreath1 bag arugula
2 lbs miniature fresh mozzarella balls (drained)
2 lbs cherry or grape tomatoes
2 15oz cans black or green olives (optional)
8-10 fresh basil leaves (julienne sliced)
Dressing:
1/2 c Extra virgin olive oil1/2 c balsamic vinegar
1 glove garlic grated or minced
1 tsp oregano
1/2 tsp ground black pepper
1/2 tsp sea salt
Assembly:
- Lay a small bowl upside down in the center of a round platter to help keep the wreath's shape
- Place arugula around the bowl, covering the edges of the entire platter
- Place mozzarella balls in 4 equal sections on top of arugula
- Place tomatoes in 4 equal sections in between mozzarella
- Place a few olives in between each section of cheese and tomatoes (optional)
- Sprinkle julienned basil over wreath
Dressing:
Mix all dressing ingredients in a bowl and set asideJust before serving, remove upside down bowl from center of wreath and drizzle wreath with dressing
Brenda
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