Winter Salad with Baked Mozzarella Cheese

Cut the mozzarella into slices. Season with salt and pepper.

In a soup plate keep ready the flour, the egg beaten with water and the breadcrumbs. Turn the mozzarella slices in the flour, then in the egg and finally in the breadcrumbs on the other side. Place on a plate.

Cut the cherry tomatoes in half and season lightly with salt and season with pepper. Prepare frisée (ready to cook, e.g. peel, remove woody parts and dirt) and pluck into bite-sized pieces. Remove chicory leaves and cut diagonally lengthwise into strips.

Stir juice of one lemon, white wine and mustard, balsamic vinegar, salt, pepper and olive oil (1) to a sauce. Chop the parsley and add.

Immediately before serving, mix the frisée and chicory with the prepared sauce and arrange in deep plates. Evenly distribute the cherry tomatoes on top.

At the same time, heat the olive oil (2) in a non-stick pan. Toast the breaded mozzarella in it over medium heat for 2-3 min on each side. Serve immediately on the lettuce.

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