Warm Buffalo Mozzerella Salad

• Salad:
• 4 ounces Fresh buffalo mozzarella ball
• 1 ounce Sliced Prosciutto ham, shredded
• 2 Firm Heirloom tomatoes, different colors OR 1 golden tomato and 1 Roma tomato
• 5 ounces clean fresh baby spinach, stems removed
• 1 tablespoon Toasted pine nuts
• freshly grated Parmesan cheese
• Dressing:
• 1/2 cup Olive oil
• 2 cups Fresh basil, chopped
• 3 tablespoons White Balsamic vinegar
• 1 Clove minced fresh garlic
• 1 teaspoon Dijon mustard
• Salt and fresh ground white pepper, to taste
• 2 tablespoons Minced shallot
• 2 teaspoons Fresh lemon juice

1. Salad Prep:rnSlice the mozzarella ball into 1/4 inch slices. Do the same with the tomatoes. Shred or chop the prosciutto. Layer the following ingredients in a row inside a shallow pie tin; tomato, cheese, prosciutto. Continue until ingredients are used.
2. Creamy Basil Vinaigrette:rnPlace the mustard, vinegar,shallots and garlic into a blender. SLOWLY add the oil until emulsified. Add the fresh basil, salt and pepper and puree until smooth. If the dressing is too thick you can add a few drops of water or lemon juice until it reaches desired consistency.rn*Note-vinaigrette will keep in a jar or container in the fridge for up to 5 days.
3. Assembly:rnPlace the pie tin with the layered mozzarella into a 350 F for 3-4 minutes.rnIn a large bowl toss the spinach with enough dressing to coat the leaves. Place the salad onto a plate.
4. Use a spatula to place the warm layered mozzarella into the center of the salad. Sprinkle with the pine nuts and Parmesan cheese.
5. Serve with a good Ciabatta bread and your favorite glass of wine.rnSometimes I add 3-4 quartered artichokes and some sliced Kalamata olives.

salad, fresh buffalo, ham, tomatoes, baby spinach, nuts, parmesan cheese, dressing, olive oil, fresh basil, white balsamic vinegar, fresh garlic, mustard, salt, shallot, lemon juice

Taken from food52.com/recipes/80923-warm-buffalo-mozzerella-salad (may not work)