Marinated mozzarella in crème fraîch with lemon and marjoram

Ingredients for 4 servings:

• 4 balls of mozzarella, made from buffalo milk
• 150 g crème fraîche
• 1 lemon(s), untreated
• 1 handful of marjoram leaves, fresh
• 4 tbsp olive oil, to taste
• some chili pepper(s), fresh
• Sea salt
• Pepper, freshly ground black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the mozzarella into 1 cm thick slices, arrange on a large plate and spread with crème fraîche. Season with sea salt and pepper. Wash the lemons and peel them thinly with a vegetable peeler. Chop half the zest and sprinkle over the mozzarella. Squeeze half of the lemon and drizzle the juice over the cheese. Set the other half aside for a little more acidity later, if needed. Sprinkle over the marjoram leaves. Season to taste. Halve the chili peppers, clean them, deseed them, rinse them and finely chop them. Sprinkle over the salad for color and flavor. Drizzle with olive oil and serve the salad on its own or as a side dish.