1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
For the Salad:
8 ounces small mozzarella balls, halved
1 cup cherry tomatoes, halved
1 bunch fresh basil leaves, roughly chopped (about 15 leaves)
1 avocado, thinly sliced (optional)
4-6 cups spring greens mix
For the Balsamic Vinaigrette:
3 tablespoons balsamic vinegar
1/2 cup olive oil
1/2 teaspoon Dijon mustard
Dash of salt and freshly ground black pepper
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