The delicate flavors of fresh Mozzarella are often overpowered by the stronger flavors of basil, tomatoes, garlic, or onions. In this salad, all ingredients should be fairly mildly flavored and lightly dressed. A sprinkle of edible flowers can add some nice color, if you have them.
1 bunch Mizuna, coarsely chopped (about 4 cups, chopped)*
1 cup snap peas, coarsely chopped at a diagonal angle
2 tsp fresh tarragon, minced
2 tsp white wine vinegar
salt and pepper
1/2 lb. fresh mozzarella
1 tbsp mild-flavored oil, such as grapeseed or sunflower
Mild flavored edible flowers, such as violets or pansies, optional.
Combine the greens, peas, and tarragon in a large bowl. Sprinkle with salt and pepper, and toss greens until thoroughly combined. Dress with 1 or two teaspoons of vinegar, to taste. In separate bowl, season mozzarella with salt and 1 tablespoon oil. Toss to coat. Add mozzarella to green mixture and toss gently. Garnish with edible flowers.
*other light, tender greens (watercress, miner's lettuce, baby spinach, baby lettuce, mild edible flowers, etc.) can be substituted
