This little dish can be made ahead of time, 4-6 hours before sharing. the flavors will develop and be come more intense.
6 oz mozzarella perlini (small balls of mozzarella)
1 cup sundried tomatoes
2 sprigs fresh rosemary leaves, chopped
5 garlic cloves, chopped
1 cup olive oil kosher salt white pepper
Sauté garlic and rosemary in 1/4 cup olive oil for about 2-3 minutes. Season with salt and pepper
Julienne the sundried tomatoes and place them in a blender. Add 3/4 cup olive oil and puree until the sundried tomatoes are fully broken down and a tomato oil forms.
Drain the perlini and toss with the sundried tomato oil and garlic mixture combined; refrigerate overnight.
Ingredients/Red Onion Salad
1 red onion
2 tsp red wine vinegar 1/2 cup celery leaves
1 cup snow pea shoots 4 tsp walnut oil
Method/Red Onion Salad
Shave the red onion paper thin and combine with the celery leaves and pea shoots. Just before service, toss with the red wine vinegar and walnut oil.
1 cup kalamata olives, pitted 1 cup walnut oil
1 sprig fresh thyme
Remove the thyme leaves from the stem and put into a blender. Add the olives and oil and puree.
Let flavors blend overnight in refrigerator. Just before service, strain into a squeeze bottle.
1 cup panko breadcrumbs 1/2 bunch fresh basil leaves 1/4 cup olive oil
Process the basil and breadcrumbs in a food processor until blended. Slowly add the oil while processing. Season with salt and pepper.
Reserve for service in an airtight container
Place a Tbsp of mozzarella into each service cup or glass. Spoon some onion salad on top of the mozzarella and drizzle Olive Vinaigrette on the salad. Finish with a sprinkling of basil crumbs.
Be sparing with the olive vinaigrette; it has a very strong flavor.
You can use marinated artichokes or tomatoes in the salad, instead of the marinated onions, with a sundried tomato vinaigrette instead of the olive vinaigrette.