Panzanella Salad with Fresh Mozzarella
( YIELD: 12 SERVINGS )

I N G R E D I E N T S
Balsamic vinegar	1/2 cup
Dijon mustard	4 Tbsp.
Garlic, chopped	1 Tbsp.
Salt and pepper	to taste
Extra virgin olive oil	1 1/2 cups
Tomatoes, large dice	4 cups
Red onions, small dice	1 1/2 cups
Artichoke hearts, quartered	4 cups
Parsley, chopped	1/2 cup
Large croutons, 1" cubed	6 cups.
Fresh Mozzarella Ciliegine, divided	36 oz/108 each.
Mixed greens	24 cups.
Fresh basil, chiffonade	1 1/2 cups.

1	Combine balsamic vinegar, Dijon mutard, garlic, salt and pepper.
2	Add extra virgin olive oil slowly, whisking to emulsify.
3	Combine tomatoes, red onions, artichoke hearts, parsley, croutons, and 24 oz/72 each Cilegine.
4	Add 1 1/2 cups balsamic vinaigrette and toss well.
5	For each serving, toss 2 cups mixed greens with 1 Tbsp. balsamic vinaigrette.
6	Arrange on plate and top with 1 1/2 cups tomato/mozzarella mixture. Garnish with 2 Tbsp. basil chiffonade and 3 Ciliegine.