3 tbsp (45 ml) olive oil
1 tbsp (15 ml) lemon juice
½ tsp (2.5 ml) sambal oelek
3 peaches or nectarines, pitted and sliced into 8 wedges each
3 apricots, pitted and quartered
2 balls fresh mozzarella cheese, about ¼ lb (115 g) each, torn
2 tbsp basil leaves, torn
1 tsp tarragon, finely chopped
1 green onion, thinly sliced
3 oz (85 g) Rosette de Lyon sausage, julienned (see note)
Fleur de sel, to taste
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In a small bowl, combine the oil, lemon juice and sambal oelek. Set the dressing aside.
On a serving platter, alternate the fruit with the chunks of mozzarella. Garnish with the basil, tarragon, green onion and Rosette de Lyon.
When ready to serve, drizzle with the dressing and sprinkle with fleur de sel.
Chorizo sausage can replace the Rosette de Lyon.
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