Eyeball Salad with Bloody Red Wine Vinaigrette

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Found at Fabulous Foods

Serves 4

Ingredients:

2 cups Bocconcini (about 1-inch size balls of fresh mozzarella)

2 tablespoons cream cheese

1/4 cup green olives, sliced

1 to 2 tablespoons capers

4 hard boiled eggs, halved

1 ripe avocado

1 teaspoon lemon juice

Salt and pepper, to taste

1/4 cup black olives, halved

8 cups mesclun mix

1 cup cherry tomatoes

1/4 cup olive oil

2 tablespoons red wine vinegar

1/2 teaspoon paprika

1 tablespoon grated Parmesan

Salt and pepper, to taste

Directions

pread a small amount of cream cheese on a 1/s2-inch area of the Bocconcini. Press a green olive slice onto each one, then stick a caper in the center of the olive; continue until all the Bocconcini is used

Next, remove the egg yolks from the hard boiled eggs, putting them into a small bowl; add half the avocado, lemon juice, salt, and pepper; mash together until a paste forms; pipe the green egg mixture back into the egg halves; and, top each with half of a black olive

Dice the remaining half avocado. In a small bowl, whisk together the olive oil, red wine vinegar, paprika, Parmesan, salt, and pepper; set aside.

To plate:

Divide the mesclun mix between four plates; top with the cherry tomatoes, avocado, and any remaining olives. Then, divide the Bocconcini eyes and egg eyes evenly among the plates. Serve with vinaigrette on the side

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