Mozzarella, Raspberry and Gooseberry Salad

Name: Mozzarella, Raspberry and Gooseberry Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 1/4 pound unsalted butter (1 stick); 4 to 5 fresh sage leaves; 1 teaspoon salt; Freshly ground black pepper; 1 tablespoon red wine vinegar; 2 tablespoons balsamic vinegar; 1/4 cup grapeseed oil, plus 2 tablespoons, divided; 4 large vine-ripe tomatoes, sliced 1/4-inch thick; 5 to 6 fresh mozzarella balls, thinly sliced; 1/4 cup fresh raspberries; 1/4 cup fresh gooseberries or blackberries; 1/4 cup crumbled feta cheese; 6 fresh mint leaves, thinly sliced, for garnish

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 6 to 8 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 6 to 8 servings

Ingredients

BROWN BUTTER VINAIGRETTE:

1/4 pound unsalted butter (1 stick)

4 to 5 fresh sage leaves

1 teaspoon salt

Freshly ground black pepper

1 tablespoon red wine vinegar

2 tablespoons balsamic vinegar

1/4 cup grapeseed oil, plus 2 tablespoons, divided

SALAD:

4 large vine-ripe tomatoes, sliced 1/4-inch thick

5 to 6 fresh mozzarella balls, thinly sliced

1/4 cup fresh raspberries

1/4 cup fresh gooseberries or blackberries

1/4 cup crumbled feta cheese

6 fresh mint leaves, thinly sliced, for garnish

Directions

Over medium-high heat, in medium saute pan, heat the butter and sage leaves until the butter becomes a dark brown color, verging on being burnt. Remove from heat and discard sage leaves. Let cool slightly. Whisk together the salt, pepper, red wine vinegar, balsamic vinegar and cooked sage butter in a medium mixing bowl. Slowly whisk in 1/4 cup of grapeseed oil until well blended.
Arrange the sliced tomatoes and mozzarella cheese, on a serving dish, in circular design alternating between the tomatoes and cheese, leaving a portion of each slice exposed. Drizzle with remaining 2 tablespoons of grapeseed oil, the raspberries, gooseberries, and feta cheese. Evenly pour the vinaigrette over the salad. Garnish with mint leaves and serve.

My Private Notes

Show: Dinner: Impossible

Episode: Disney Dilemna

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