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
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.