Orange And Mozzarella Towers With Orange Balsamic Vinaigrette Recipes

ORANGE AND MOZZARELLA TOWERS WITH ORANGE BALSAMIC VINAIGRETTE

Steps:

• To make each portion:.
• Place 3 baby lettuce leaves on each of 4 salad plates.
• On each plate, place 1 mozzarella slice on lettuce, top with 1 orange slice and 1 basil leaf.
• Repeat process with a second mozzarella slice, second orange slice and second basil leaf.
• Finish with a third mozzarella slice, orange slice and basil leaf.
• Drizzle with 1 tablespoon Orange Balsamic Vinaigrette, sprinkle with fresh black pepper to taste and 1/2 teaspoon fresh orange zest.
• Orange Balsamic Vinaigrette:.
• Combine orange juice and balsamic vinegar and whisk to blend.
• Continue whisking and slowly add olive oil into mixture until smooth.
• Season with salt and pepper.
• Cover and refrigerate until ready to serve.

EGGPLANT MOZZARELLA TOWER

Steps:

• Preheat oven to 350°F.
• For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.
• Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside.
• In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
• Places the cooked sliced on a baking sheet,.
• Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
• To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.