Recipes
Buffalo Mozzarella & Tomato
Panzanella Salad
Spoodles
Boardwalk

Ingredients
Croutons

4 each 1 ½ inch square, grilled focaccia. (you can toast them in oven, if no grill)

Buffalo Mozzarella Cheese
3 each wedges, Fresh Buffalo Mozzarella or any fresh mozzarella will work

Ugly Ripe Tomatoes
3 each wedges, Ugly ripe tomatoes (Ugly ripe tomatoes are heirloom tomatoes) (any tomato will work, though)

Basil Vinaigrette (makes 3 cups)
1 each Shallot, brunoise (finely chopped)
2 ounces Basil, chopped
6 ounces White Balsamic Vinegar
18 ounces Olive Oil Blend
To taste Kosher Salt and Black Pepper

Method of Preparation
Chop shallots and basil separately. In a small bowl place the vinegar and chopped shallots. Slowly add the oil while stirring briskly, with a whip. Add the chopped basil and season with salt and pepper.

Plating
1 ounce Mixed Greens or and leafy blend
1 portion Ugly-ripe Tomato (3 pieces)
1 portion Buffalo Mozzarella (3 wedges)
4 each Croutons
2 ounces Vinaigrette
1 teaspoon Pesto (you can buy this in the store)

On the serving plate, place the croutons. On top of the croutons place a small amount of mixed greens. In a small bowl, toss the tomatoes in 3oz. of the vinaigrette. Season with salt and pepper. Place the tomatoes on top of the mixed greens and pour all of the vinaigrette, evenly over the mixed greens and croutons. In a small bowl, toss the mozzarella cheese with a little bit of pesto. (enough to coat the cheese evenly). Place the cheese on top of the salad. Ready to serve.