Post by chief_cook2 on Jan 5, 2003 23:10:08 GMT -6
1/2 small clove garlic, peeled
1 1/4 milliliters coarse sea salt, ( 1/4 tsp)
2 1/2 milliliters Dijon mustard, ( 1/2 tsp)
freshly ground black pepper
7 1/2 milliliters white wine vinegar, (1 1/2 Tbsp)
60 milliliters olive oil, (4 Tbsp)
1/2 80 g pack small leaf salad
2 tomatoes
2 125 g pack mozzarella
4 slices Parma ham
15 grams pistachio nuts, roughly chopped (1/2 oz)
30 milliliters Date, apricot and orange Chutney (2 Tbsp)
To make the salad dressing, crush the garlic and salt together in
a mortar with a pestle until creamy. Add the mustard, black pepper,
vinegar and 45 ml (3 Tbsp) of the olive oil. Mix thoroughly.
Divide the salad leaves between 2 serving plates. Cut each tomato
into 8 and arrange amongst the leaves. Drain the mozzarella, dry
on kitchen paper and cut each cheese into half. Place each piece
towards one end of a slice of ham. Roll up the ham to enclose the
cheese and secure with a thingytail stick. Heat the remaining 15 ml
(1 Tbsp) of oil in a large non-stick frying pan. Add the wrapped
mozzarella and fry over a medium heat for 1 1/2 -2 minutes on each
side. Whisk the dressing and drizzle it over the salad. Remove
the thingytail sticks and place the wraps on top of the salad.
Sprinkle with the pistachio nuts. Serve immediately accompanied
by the Chutney and warm ciabatta rolls or bread.