Salad:
6 large hard boiled eggs, remove shell and cut into quarters
6 cups mixed salad greens
1 medium onion, thinly sliced
1 cup cherry tomatoes, cut in half
1/4 cup grated fresh mozzarella
4 teaspoons capers
Sea salt and black pepper
Arrange salad ingredients on a large serving platter (refer to picture).
Vinaigrette:
8 large garlic cloves, roasted and peeled
3 tablespoons red wine vinegar
1 tablespoon whole grain mustard
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
Sea salt and black pepper
Combine the garlic, vinegar, mustard, honey, lemon juice and sea salt and black pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Drizzle generously over the salad.
Serves 4
