Bocconcini Salad

Ingredients

• 0.5 cup arugula coarsely chopped
• 0.5 cup belgian endive leaves 
• 1 pound baby mozzarella balls (bite-size mozzarella balls)
• 0.5 cup celery chopped
• 8  cherry tomatoes halved
• 3 tablespoons olive oil extra virgin 
• 2 tablespoons basil leaves fresh chopped
• 0.5 cup bell pepper green chopped
• 1.5 tablespoons juice of lemon fresh
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• whisk

Directions

1. In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
2. Whisk together the lemon juice and olive oil; pour over the salad. Toss until all the ingredients are thoroughly coated with the dressing.
3. Transfer salad to individual serving plates, if desired.
4. Sprinkle the basil over the salad, season with salt and pepper, and serve immediately.