Peppery Mozzarella Salad

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.