Trio Salad

Recipe Ingredients

2 oz	56g	To small vine-ripened tomatoes - cut 1/4" slices (medium)
1 oz	28g	Ball bufula mozzarella - (abt 4 oz) (small)
2 tablespoons	30ml	Chiffonade basil
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chino Chopped Vegetable Salad - (see recipe)
		Roasted Beet Napoleon - (see recipe)

Recipe Instructions

For the Tomato and Mozzarella Salad: Slice the tomatoes into 1/4 inch thickness.

Drain cheese of any excess water and slice into 1/4 inch slices. Set aside.

Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with the basil.

On the plate place a small amount of each salad in a triangle so that they don't touch other. Garnish according to the recipe and place the olive tapenade crostini in the center of the three salads.

This recipe yields ?? servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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