Because of 80 Proof’s unfortunate bout with appendicitis, I have been working from home this past week. And working from home means lunch not out of the freezer.
After I whipped up a turkey, bacon and cheese sandwich (tip – lay shredded cheese on both sides of the bread and stick under the broiler for just a couple minutes, then assemble) for an immobile 80, I started working on my salad.
Avocado, Tomato and Mozzarella Mesclun Salad
Arrange mesclun greens on plate. Scatter slices of tomato (preferbly heirloom, or one from my dad’s garden – nothing beats a Jersey tomato) around the plate. Thinly slice mozzarella and overlap onto the tomato. Dice a half of an avocado and drop it all around the plate. Finish by drizzling extra virgin olive oil (I used my rosemary infused oil,) balsamic vinegar, kosher salt and freshly ground black pepper over the salad.