avocado salad with bacon

This is one of my favorite salads.  I had this delicious salad about two years ago at an Italian restaurant here in Henderson, Nevada.  This my attempt to copy this simple salad in presentation and taste.


4 firm red heirloom tomatoes, 4 1/2 ounces mozzarella cheese, sliced, 1 cup fresh basil, chop approximately, half of it for the salad, 1/2 cup fresh arugula, chopped.  When I feel like serving an appetizer that is very special, delicious and impressive  I top it off with a drizzle of fig balsamic glaze, a poached egg and crumbled fried bacon.

Dressing:  1/4 cup garlic oil, 1/4 cup balsamic vinegar, 1 teaspoon fresh lemon juice, 1 tablespoon warm raw honey, mix well.  Add Italian seasoning to taste. Mix the basil and arugula and lay on the plate.  Lightly sprinkle over the whole basil leaves and arugula.

Get out a plate, add the basil and arugula, mix well.  Plate, lightly pour some of the salad dressing on top.  Add the tomato slices, top with basil leaves, and cheese.


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