6 oz Mozzarella cheese
2 lg Beefsteak tomatoes, cut in
-half
1    Ripe avacado
2    Shallots, peeled, thinly
-sliced
1/3 c  Olive oil
2 tb Lemon juice
1/2 ts Sugar
Salt to taste
1/2 ts Dry mustard
2 ts Green peppercorns, crushed
1/2 ts Dried oregano
Crusty bread or bread sticks

Thinly slice cheese and tomato and arrange on 4 small plates.

Cut avacado in thin slices and arrange with cheese and tomato. Separate
shallots in rings and scatter over salad.

In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt,
peppercorns and oregano. Shake vigorously until well blended. Spoon over
salad and let marinate 1 hour. Garnish with basil, if desired, and serve
with warm crusty bread or bread sticks.