YIELD: 24 servings 2 lbs., 4 oz. fresh mozzarella, small dice 4 lbs. California avocados, small dice 2½ lbs. tomatoes, small dice salt, as needed white balsamic vinegar, as needed micro greens, as needed hot chili oil, as needed 1. In a 3-in. ring mold, layer ¼ cup mozzarella, ⅓ cup avocado and ¼ cup tomato. Repeat with remaining 23 molds. 2. Using a spatula, slide each mold onto a rack over a sheet pan to drain; refrigerate until service. 3. Per portion: Slide 1 ring mold onto a ...
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