- 1 small Shallot
- 2 tablespoons Red wine vinegar
- 1 teaspoon Apple syrup
- Black freshly ground pepper
- 8 Tomatoes
- 150 grams Shelled pistachio
- fresh Thyme
- 2 packages (125 grams) Fresh mozzarella
- 1 Egg
- 4 tablespoons Sunflower oil
Peel shallot and cut into thin rings. Whisk vinegar with apple juice and season with salt and pepper, combine with shallot. Slice tomatoes and toss with the dressing.
Chop pistachios coarsely. Mix with a little salt and pepper. Rinse and shake dry thyme, pluck off leaves and combine with nuts.
Drain cheese and cut into 1 cm (approximatley 1/2 inch) thick slices. Whisk an egg. Dip cheese slices into an egg and roll in pistachio mixture.
Heat oil in a pan and cook mozzarella slices until crispy on both sides. Arrange with tomato salad and basil on plates and serve.