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Vegetable Salad with Curry Vinaigrette and Fresh Mozzarella Recipe


2 teaspoons vegetable oil
1/2 garlic clove, minced
1 1/2 teaspoons curry powder
2 tablespoons extra-virgin olive oil
1 tablespoon French walnut oil
1 1/2 tablespoons red wine vinegar
Salt and freshly ground pepper
1/4 pound snow peas
1/4 pound haricots verts
1/4 pound baby carrots
1 cup frozen peas
12 cherry tomatoes, halved
4 small hearts of romaine, quartered
2 tablespoons chopped basil
1 teaspoon minced tarragon
1/4 pound salted fresh mozzarella, cut into 1/2-inch cubes



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