Title: Peppery mozzarella salad
 Categories: Appetizers, Salads, Beef
      Yield: 4 Servings
 
      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.