John Myers
Ingredients for 4 servings:
- 150g mozzarella
- 100 g sour cherries, from the jar
- 2 pink grapefruits
- 2 avocados
- ½ lime(s), the juice
- 1 sprig(s) tarragon
- 2 tbsp tarragon vinegar
- 1 pinch of horseradish
- Salt and pepper, black, freshly ground
- some sugar
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
very fruity and refreshing
Drain the mozzarella and sour cherries thoroughly in a sieve. Cut the mozzarella into small cubes. Peel the grapefruits thickly so that no white pith is visible. Cut out the fruit segments between the ribs. Peel the avocados, halve them, and remove the stones. Cut the flesh into wedges and immediately drizzle with the lime juice. For the dressing, mix the tarragon vinegar with the horseradish, salt, sugar, and pepper. Arrange the avocado wedges on 4 plates, then scatter the grapefruit segments, sour cherries, and mozzarella cubes on top. Spread the dressing on top. Pick the leaves from the tarragon sprig and scatter them over the salad. Grind over a little more pepper and serve. Baguette goes well with it.
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