Daybreak 8/13/09: Chef Ben Mule's Heirloom Tomato Salad with Fresh Mozzarella, Avocado

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Ingredients

3 Caspian Pink Tomatoes, or Red Beefsteaks, sliced
3 Yellow Wonder Tomatoes, sliced
3 Ripe Avocados, pitted and sliced
8 oz. Fresh Mozzarella, thinly sliced
3 oz. Baby Greens
4 oz. Virgin Olive Oil
2 oz. Fresh Lime Juice
1 oz. Balsamic Vinegar
1 Garlic Clove, Mashed
1 oz. Fresh Cilantro

Directions

Combine last five ingredients in a blender
and blend until smooth.
Place baby greens on plates.
Alternate layers of tomato, mozzarella and avocado over greens
and drizzle vinaigrette over.
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