Stuffed mozzarella salad
Ingredients for 2 servings:
2 handfuls of lamb’s lettuce (or baby spinach leaves)
2 mozzarella balls
1 handful of walnuts
2-3 dried plums
1 thin and long eggplant
Ripe cheese, such as gouda or emmental (I had green gouda with basil)
Olives for decoration
Preparation:
Cut the eggplant into thin slices lengthwise without peeling it. Then coat each slice with oil using a brush. Grill the slices until they are nicely striped in a grill pan. It takes about 2 minutes per side. Salt and let stand in a covered container.
Carefully dig the mozzarella balls with a knife and a spoon. Fill each gourd with finely chopped walnuts and prunes.
To present the salad, place one or two slices of eggplant on a plate. Tip a ball of stuffed mozzarella on it. Garnish the salad with a pinch of lamb’s lettuce, a few olives and diced gouda.
Serve immediately with your favorite vinaigrette.