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Mozzarella with a tangy wild herb salad

You need:

2 x 100 g Brimi Haymilk Mozzarella 

100 g mixed wild herbs (e. g. chickweed, sorrel, bronze fennel, yarrow, etc.), ½ cucumber, salt, 3 tbsp. white wine vinegar, 2 tsp. mixed mustard seeds, 1–2 tsp. runny honey, ground pepper, 6 tbsp. olive oil, edible flowers (e. g. horned pansies or nasturtium)

Sort, wash, spin-dry and pluck wild herbs into small pieces. Wash cucumber and cut into long, thin slices using a mandoline slicer, sprinkle lightly with salt and let sit for 5 minutes while cucumber gives off juice. Mix together vinegar, mustard seeds, honey, salt, pepper and oil to create a salad dressing. Cut mozzarella into small chunks. Mix together cucumber slices with the juices, herbs and half of the salad dressing. Portion onto mozzarella, sprinkle with remaining salad dressing and garnish with flowers. (Serves 4)

Mozzarella with a tangy wild herb salad
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