Mango Mozzarella Salad
- Celery — 3 stalk
- Mango — 1 piece
- Salad — 3 worksheet
- Arugula — 50 g
- Mozzarella — 5 balls
- Chile — 5 pieces
- Oil — 50 g
- Honey — 20 g
- Mustard — 5 g
Celery (3 stalks) cut into thin slices on the diagonal. When we prune the lowerand upper parts. If the stems are too thick and you seem rigid, clean them.
Mango (1 piece, not too soft) clear comfortable way, cut into thick cubes.
Cook the olive oil refills (50 g), mustard (5 g) and honey (20 g, better buckwheat). Stir the mass will be difficult, it is better to stir ingredients in a covered jar. Special aesthetes may add a tablespoon of white wine vinegar or balsamic would be nobler.
Sheets tear lettuce into small pieces, add rukkolu. The mozzarella balls are alsodivided into several parts. Mix the mango, celery and herbs, fill obtained sauce.You can chop the Chile to add spiciness.
Fill the salad better before serving — or even put gravy boat alongside.
This salad is the perfect complement for Baked Mussels Mornay