Caprese Wreath Salad with Grilled Cheese

Mozzarella is rarely fried like suluguni or halloumi, and certainly not for the Caprese salad. But in honor of the holiday, nothing will prevent us from preparing a special Caprese - with fried cheese. Be sure to lay out the salad in the form of a wreath - it will be more elegant.

Ingredients

• 200 g young spinach
• 1 large bunch of green basil
• 200 g cherry tomatoes
• 3-4 Baku tomatoes
• 4 tbsp. l. olive oil
• 3 tbsp. l. balsamic cream with figs or raspberries
• salt, freshly ground black pepper
• 500 g mini mozzarella
• 2 eggs
• flour
• delicious bread crumbs
• paprika and salt
• vegetable oil for deep fat

Directions

1. For the cheese, beat the eggs until smooth in a wide bowl or bowl. Pour flour into the other, season with paprika and salt, and the third with crackers.
2. Pat the mozzarella dry on paper towels. Dip each ball first in flour, then in an egg, and finally in breadcrumbs, pressing them into the surface. Place on a tray.
3. Cut the cherry in half. Cut the Baku tomatoes into 7-9 mm thick slices.
4. Remove the stems from the basil, mix the leaves with the spinach.
5. For dressing, whisk butter with balsamic cream, mix 1/3 with cherry tomatoes; another 1/3 - with leaves. Put the leaves on a dish in the form of a wreath, distribute Baku tomatoes and cherry tomatoes between the leaves. Season with salt and pepper to taste.
6. Heat the deep-frying oil to 180 ° C. Fry the breaded mozzarella until golden brown, pat dry on paper towels and place on a wreath. Serve with dressing.