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I firmly believe that salads serve as an excuse to eat more cheese. It just so happens that most of the salads I make involve at least one type of cheese. What can I say, all those years of living in Wisconsin really left an impression.
For this particular salad, I topped a spring mix with bocconcini, sun-dried tomatoes, thinly sliced shallots, fresh parsley (I was out of basil), gray salt, freshly cracked black pepper, aged balsamic and a really nice olive oil. I really liked the sweet tomatoes with the creamy mozzarella and the bite of the shallots. It was a fun spin on a traditional Italian salad.
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