Tomato and Fresh Mozzarella Salad (Victoria & Albert's)

By ArmySister

Victoria and Albert's, Disney's Grand Floridian Resort

Ingredients

• Herb Vinaigrette:
• 6 cups heirloom or any variety of tomatoes, peeled, large tomatoes sliced
• 3 Tbsp. extra-virgin olive oil
• Coarse salt and freshly ground pepper, to taste
• 12 arugula leaves
• 6 red-tip leaf lettuce leaves
• 6 pitted Niçoise olives
• 1/2 cup fresh mozzarella, cut into 12 pieces
• 1 cup Herb Vinaigrette (recipe follows)
• 6 teaspoons aged balsamic vinegar
• 2 teaspoons Pommery mustard
• 1 teaspoon Dijon mustard
• 1/4 cup white balsamic vinegar
• 1 teaspoon chopped chives or scallions
• 1 teaspoon chopped basil
• 1 teaspoon chopped parsley
• 1 cup canola oil
• 1/2 teaspoon honey
• Coarse salt and freshly ground black pepper, to taste

Details

Servings 6

Preparation

Step 1

1. In and mixing bowl, gently toss tomatoes with olive oil; season with salt and pepper.
2. Arrange tomatoes on serving plates. In the same bowl, toss the arugula and red-tip leaf lettuce, moistening with leftover olive oil. Arrange on plates with tomatoes.
3. Add one olive and two slices of mozzarella to each plate. Drizzle with Herb Vinaigrette and balsamic vinegar.

Herb Vinaigrette:
1. In a blender, mix the first six ingredients. Gradually add canola oil until well blended. Add honey, and season to taste with salt and pepper.
Cooks Note: aged balsamic vinegar, available in specialty markets, gets its dark color and pungent sweetness from aging in barrels over a period of years. Beware of those that list sugar as an ingredient - good balsamic relies on aging and refining to define the flavor and quality.