Servings: 4

1 pint cherry tomatoes 1 pint cherry tomatoes
1 red bell pepper 1 red bell pepper
1 English cucumber 1 English cucumber
1 ball mozzarella 1 ball mozzarella
1 head watercress 1 head watercress
¾ cup pine nuts, toasted ¾ cup pine nuts, toasted
For Vinaigrette: subheading: For Vinaigrette:
4 ts sherry vinegar 4 ts sherry vinegar
1 tbs finely chopped shallots 1 tbs finely chopped shallots
½ ts Dijon mustard ½ ts Dijon mustard
¼ ts sugar ¼ ts sugar
¼ ts kosher salt ¼ ts kosher salt
¼ cup extra-virgin olive oil ¼ cup extra-virgin olive oil
1 small bunch basil, finelly chopped (¼ cup) 1 small bunch basil, finelly chopped (¼ cup)

1. In a small bowl, whisk together the vinegar, shallots, mustard, sugar and salt. Let mixture macerate for 20 minutes. Slowly drizzle in olive oil, whisking constantly until emulsified. Add the basil, whisk, taste, add more salt and pepper if necessary. Set aside
2. Halve the cherry tomatoes and place in large bowl.
3. Remove stem and seeds from peppers and chop into small dice.
4. Dice the cucumbers finely as well and add to bowl with the tomatoes.
5. Cut the ball of mozzarella into large pieces and add to the bowl with the tomatoes
6. Add the watercress and pine nuts to the bowl and toss lightly with the Basil-Shallot Vinaigrette