Watermelon Salad With Fried Mozzarella

• 2 tablespoons pine nuts
• 1/2 lemon juiced
• 1 tablespoon sugar
• 4 sprigs fresh flat leaf parsley finely chopped, some leaves reserved for garnish
• 1 shallot peeled and cut into thin rings
• 6 tablespoons olive oil
• 2 1/4 pounds watermelon skin removed, cut into 1/2 inch cubes
• 3/4 pound yellow tomatoes cut into wedges
• 1 avocado peeled, stoned, cut into wedges
• 1/2 pound romaine lettuce cut into bite-sized pieces
• 1/2 pound mini mozzarella balls drained
• 1 egg beaten
• 1/4 pound breadcrumbs

1. Heat a frying pan and toast the pine nuts until golden brown. Transfer to a plate and allow to cool. In a bowl, mix the lemon juice, sugar, parsley and shallots. Gradually whisk in 2 tbsp oil. Season with salt and black pepper. Toss with the watermelon, tomatoes, avocado, lettuce and pine nuts. Chill.
2. Season the mozzarella with salt and black pepper. Roll first in the egg, then the breadcrumbs. Heat 4 tbsp oil in a non-stick frying pan and fry the mozzarella for 3 mins, until golden all over. Drain on paper towels. Add the mozzarella to the salad and garnish with parsley.

nuts, lemon juiced, sugar, flat leaf parsley, shallot, olive oil, tomatoes, avocado, mozzarella, egg, breadcrumbs

Taken from www.yummly.com/recipe/Watermelon-Salad-with-Fried-Mozzarella-1411269 (may not work)