Pepper and Orange Salad with Honey Mustard Vinaigrette
- 2 paprika (red)
- 1 smaller Oak leaf lettuce (or Batavia)
- 2 Endive
- 3 Oranges
- 2 scoops Mozzarella
Rinse the peppers, cut in half, remove seeds and ribs and cut into strips. Rinse the lettuce, divide into individual leaves and shake dry. Rinse the endive and divide into individual leaves; cut some leaves into strips, leaving the rest complete. Peel the oranges with a sharp knife and carefully cut the flesh into slices.
Place the salad leaves on a plate. Top with the whole endive, the peppers and orange slices. Garnish with endive strips.
For the vinaigrette, place all ingredients in a blender, mix well and serve separately. Mozzarella "scoops" (vague description) go unused.