Arugula Salad With Bocconcini And Basil Oil Recipe

• 8 ounce Arugula
• 2 ounce Peppers, (red and yellow), roasted
• 4 x Plum tomatoes, oven dry
• 1/2 ounce Nicoise olives, minced
• 6 ounce Mozzarella
• 5 Tbsp. Tomato fondue *
• 6 piece bocconcini
• 2 ounce Virgin extra virgin olive oil
• 1 ounce Roasted garlic oil
• 2 ounce Balsamic vinegar Salt and pepper

1. In bowl combine arugula, peppers, oven dry tomatoes, olives and dressing.
2. Season to taste.
3. On large plate place salad.
4. Top with slices of mozzarella.
5. Garnish with dollops of tomato fondue and bocconcini.
6. * Note: Tomato Fondue - fresh tomatoes cooked slowly, about 2 to 3 hrs, with shallots, garlic and seasonings till well concentrated.

arugula, peppers, tomatoes, nicoise olives, mozzarella, tomato fondue, bocconcini, olive oil, garlic oil, salt

Taken from cookeatshare.com/recipes/arugula-salad-with-bocconcini-and-basil-oil-70050 (may not work)