In the photograph's, there are two types of serving ideas. One is the more traditional salad plate, and the second is in a medium sorbet cup. This would also present nice in a regular size martini glass.
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Serves 6 - 8
1 pint cherry tomatoes, halved
6 - 8 oz mozzarella cheese, sliced or cut into desired shapes (see introduction for details)
1/4 cup white balsamic vinegar
1 orange, juiced
1 Tbsp. granulated sugar
1 - 2 Tbsp. fresh chopped dill weed
1/2 tsp oregano, fresh or dried
2 tsp. fresh ground pepper
Pinch of sea salt, preferably Fleur de Sel
1/3 cup extra-virgin olive oil
FOR DRESSING: Whisk the vinegar, orange juice, sugar, dill, oregano, pepper, salt, and olive oil. Whisk until thoroughly combined. NOTE: Oil and vinegar typically separate, however, with the addition of the fresh squeezed orange juice, it will form a temporary emulsion with the oil and vinegar. While the dressing will separate, it will not be an immediate effect. Therefore, it will reduce the need to shake, and will present nicely in a gravy boat for serving.
At this point, you may wish to serve this just as a salad dressing. Or you can marinate the tomatoes and cheese in the vinaigrette for at least 1 hour before serving.
To serve, slice freshly peeled oranges and arrange on the outer portion of the plate. Place a bed of salad greens of your choice on the plate. Garnish with slices of hard boiled egg and arrange tomatoes and cheese in between the slices of oranges. If you wish to serve in sorbet/martini glass, simply put a bed of salad greens on the bottom, and place a generous portion of tomatoes and cheese on the top. Garnish with a twist of orange.
Choosing to serve in the sorbet/martini is a more traditional appetizer that is to be served before service of a soup. It would be nicely paired with thinely sliced pieces of toasted French garlic bread. If soup is not to be served, simply arrange in the more traditional manner as also mentioned.