Well, it was too hot to go outside and grill-- plus I had a lovely, ripe nectarine that was soft enough for salad already. I used my homemade 30-minute mozzarella in this salad, which was delicious and light-- a nice change from my usual boring old salad. I added some almonds for a welcome bit of crunch. My only complaint is aesthetic-- the balsamic-covered cheese looked like tofu-- maybe a different dressing next time.
COOK THE ISSUE 2010
Cook the Issue 2010: Nectarine and Homemade Mozzarella Salad
Recipe Used: Grilled Peach and Buffalo Mozzarella Salad
posted in: Gallery, Cook the issue 2010
ICDOCEAN1 writes: 30 minute mozzarella, I need that recipe! Posted: 9:37 am on July 16th
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