Baked Eggs with Ricotta, Mozzarella & Spicy Tomato Sauce
Tenderloin Caprese Sandwich
Pancetta Fresh Mozzarella Panini
Panino’s Montanara by Chef Gino Rago
<
>
Galbani® Insalata Bianca
Serves 4 to 6
INGREDIENTS
VINAIGRETTE
¼ cup
Extra-virgin olive oil
2 tbsp.
Lemon-infused extra-virgin olive oil
2 tbsp.
Fresh lemon juice
2 tsp.
Dijon mustard
½ tsp.
Sea salt
Freshly ground black pepper
SALAD
1
Large fennel bulb, trimmed, halved, cored, and thinly sliced crosswise
6 oz.
White mushrooms, brushed clean and sliced
2
Endives, root ends trimmed, and leaves separated
1 package
Galbani Thin Sliced Fresh Mozzarella Cheese
METHOD
Chill 4 to 6 serving plates before service.
To create vinaigrette, whisk extra-virgin olive oil, lemon-infused olive oil, fresh lemon juice, Dijon mustard, sea salt, and freshly ground black pepper in a bowl.
In a large bowl, gently toss the fennel, endive, and sliced white mushrooms with the vinaigrette until evenly coated.
On each chilled plate, set the Thin Sliced Fresh Mozzarella slices so they cover the entire plate.
Place salad in an artful heap atop the Fresh Mozzarella slices on each plate. Serve immediately.