This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition.

4- 2ounce balls of Fresh Buffala Mozzarella
2 Easter egg radishes, thinly sliced
2 large Jersey tomatoes, sliced
8 grape tomatoes, halved
8 cherry tomatoes, halved
3oz garlic scapes, blanched and sliced
4oz English cucumbers, sliced

4oz lemon cucumbers wedges
8 leaves of fresh basil

Balsamic vinaigrette
¼ cup white balsamic vinegar
½ cup extra virgin olive oil
1 tsp mustard
Salt and pepper

Slowly whisk the olive oil into the vinegar and mustard. Season the vinaigrette with salt and pepper to taste.
Place the radishes, tomatoes, garlic scapes, and cucumber in a bowl and dress with 2 Tbsp. of the Balsamic vinaigrette.
Plate the salad with a ball of mozzarella per serving.