MG's Mozzarella, Tomato, Haricot Vert & Basil Salad

• 10 fresh Italian plum tomatoes
• 1 2/3 lb fresh mozzarella small cheese balls
• 2.5 qt haricot vert green beans
• ¼ lb fresh basil
• 1/4 cup white wine vinegar
• ¾ olive oil garlic
• 8 cloves diced fine
• ¼ shallots diced fine
• sea salt
• cracked black pepper

1. Blanch the Green beans in boiling salted “to taste” water until just bright. Drain immediately and chill down fast.
2. Wash and dice the plum tomatoes into large 1.5 inch dice.
3. Mix together the vinegar, shallots, and diced garlic, sea salt and pepper.
4. Allow to macerate for at least 10 minutes before adding the olive oil.
5. Mix the green beans, tomato and drained mozzarella together with the vinaigrette.
6. Slice all but a few leaves of basil in fine slices and toss with the mixture. Plate and decorate with the basil leaves.