I’ve always loved vegetables – as a kid, I used to ask for a tomato or raw carrots as my afternoon snack and I would eat a huge bowl of watercress or arugula watching TV with my mom – I was a weird child, you might think.  and the olives.<br />
When the mozzarella balls are ready – bake them for 15 minutes and turn them in half the time to get an even golden color – add them to the salad.<br />
Drizzle it with the dressing or serve it in a sauce boat.</p>
<p>* you can use Dijon mustard instead of the eggs – that’s what I used.</p>
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