Mango and Mozzafina Salad
|75 ml (1/3 cup)||freshly squeezed orange juice|
|15 ml (1 tbsp)||freshly squeezed lemon juice|
|1 clove||garlic, crushed|
|1 ml (1/4 tsp)||salt|
|2.5 ml (1/2 tsp)||sugar|
|30 ml (2 tbsp)||Neilson sour cream|
|30 ml (2 tbsp)||olive oil|
|400 g (2 pouches)||Bari Mozzafina di latte cheese, drained|
|1||ripe mango, peeled and cut into 1/2 cm (1/4") slices|
|1||red pepper, seeded and cut into 1/2 cm (1/4") slices|
|1/2||cucumber, cut into 1/2 cm (1/4") slices|
|125 ml / 1/2 cup||fresh mint leaves, chopped|
|5 ml / 1 tsp||cumin seeds, toasted and lightly crushed (optional)|
|To taste||freshly ground black pepper|
In a small bowl, whisk together the citrus juices, garlic, salt, sugar and sour cream. Continue whisking as you drizzle in the olive oil. Set aside.
Cut each piece of MozzaFina cheese into 6 or 7 slices.
On a large serving platter, arrange alternating layers of cheese, mango, red pepper and cucumber. At this point, the salad and dressing may be covered and refrigerated for up to 4 hours.
To serve, drizzle the dressing over the salad and top with the chopped mint leaves, cumin (if using) and black pepper.