| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Dujour09, New |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Arugula |
| 2 |
oz |
Peppers; (red and yellow), |
|
|
; roasted |
| 4 |
|
Plum tomatoes; oven dried |
| 1/2 |
oz |
Nicoise olives; chopped |
| 6 |
oz |
Mozzarella |
| 5 |
tb |
Tomato fondue * |
| 6 |
|
Pieces bocconcini |
| 2 |
oz |
Virgin olive oil |
| 1 |
oz |
Roasted garlic oil |
| 2 |
oz |
Balsamic vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
SALAD
DRESSING
In bowl combine arugula, peppers, oven dried tomatoes, olives and
dressing. Season to taste. On large plate place salad. Top with
slices of mozzarella. Garnish with dollops of tomato fondue and
bocconcini.
* Note: Tomato Fondue - fresh tomatoes cooked slowly, about 2 to 3
hours, with shallots, garlic and seasonings until well concentrated.
Busted and entered for you by: Bill Webster
CHEF DU JOUR DON PINTABONA SHOW #DJ9104
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