Arugula, Watercress, Tomato and Mozzarella Bunnies Salad

Ingredients

• 150 g arugula
• 150 g watercress
• 2 balls mozzarella (125 g each)
• 200 cherry tomatoes
• 1 ripe Avocado
• 2 tbsp lemon juice
• 1 tbsp pine nuts
• 2 tbsp chopped mixed herbs (e.g., parsley, basil, mint...)
• 2 shallots
• 1 tsp Mustard
• 1 tbsp White Wine Vinegar
• 1 tbsp balsamic vinegar
• 0.5 tsp Sugar
• 4 Tbsp sunflower oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Clean the arugula and watercress, remove thick stems, wash and dry thoroughly. Slice the mozzarella into thin rounds and cut small bunnies as desired; dice the rest. Halve the tomatoes. Cut the avocado lengthwise, remove the pit, scoop out the flesh and slice into thin strips; drizzle immediately with lemon juice. Lightly toast pine nuts in a dry pan, then set aside.

2. 2.

   Peel the shallots and finely dice them. Whisk mustard with both vinegars, sugar, salt, pepper, and whisk sunflower oil into a frothy emulsion. Stir in herbs and shallot cubes. Combine arugula and watercress; arrange on a plate with mozzarella bunnies and cubes, tomatoes, and avocado strips. Drizzle vinaigrette over the salad, sprinkle pine nuts, and serve immediately.