6 oz Mozzarella cheese 2 lg Beefsteak tomatoes, cut in -half 1 Ripe avacado 2 Shallots, peeled, thinly -sliced 1/3 c Olive oil 2 tb Lemon juice 1/2 ts Sugar Salt to taste 1/2 ts Dry mustard 2 ts Green peppercorns, crushed 1/2 ts Dried oregano Crusty bread or bread sticks Thinly slice cheese and tomato and arrange on 4 small plates. Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad. In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks.
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