Summer zucchini salad
INGREDIENTS Serves 4
2 × 200 g Brimi Haymilk Mozzarella Ciuffo
... 4 zucchinis, rock salt, 1 mild lemon, 1-2 tbsp green peppercorns, 8 tbsp olive oil, 2 tbsp white balsamic vinegar, some mountain flower honey, 4 sprigs of mint incl. blossoms, borage and forget-me-not blossoms as a garnish.
Rinse and trim the zucchinis and cut lengthwise into fine slices. Place on plate and add salt. Cut strands off lemon zest. Peel lemon and remove white pith. Supreme the lemon, squeeze juice from the rest. Mix juice, peppercorns, olive oil and vinegar, add salt. Use honey to sweeten. Pick mint leaves and blossoms. Place Mozzarella Fior di Latte in the center of your zucchini strips and cut in half. Add lemon supremes and garnish with mint leaves and blossoms. Sprinkle with vinaigrette.