Tomato-mozzarella-apricot tower

Name: Tomato-mozzarella-apricot tower
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 75 g roughly chopped almonds without skin; 400 g Tomatoes; 250 g Apricots; 3 TABLESPOONS Essig White Balsamic; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 80 g Babyleafs salad; 2 (125 g each) Balls Buffalo mozzarella

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

75 g roughly chopped almonds without skin
400 g Tomatoes
250 g Apricots
3 TABLESPOONS Essig White Balsamic
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
80 g Babyleafs salad
2 (125 g each) Balls Buffalo mozzarella

Directions

1
Coarsely chop the almonds and roast them in a pan without fat. Take out immediately and let it cool down. Wash tomatoes and apricots and pat dry. Cut tomatoes into quarters and remove seeds. Halve and stone the apricots. Dice tomatoes and apricots separately.
2
Mix vinegar, a little salt and pepper, fold in oil. Mix 2 tablespoons of vinaigrette each with the tomatoes and apricots. Sort the salad, wash and drain. Drain mozzarella and pluck into pieces
3
For 1 plate, layer 1/4 of each of the tomato, apricot and mozzarella pieces in a dessert ring (approx. 8 cm Ø) and sprinkle with roasted almonds. Remove the ring and repeat on 3 further plates. Mix salad and remaining vinaigrette and spread loosely around it. Serve immediately. Served with baguette