Marinated Fresh Wisconsin Mozzarella:

1 cup chopped fresh basil
1/2 cup extra virgin olive oil
8 fresh Wisconsin Mozzarella balls, about 1-1/2 ounces each

Mix basil with virgin olive oil in a bowl. Add Wisconsin Mozzarella balls and marinate overnight.

Chopped Salad:
1 fennel root, stems removed
1 red onion
2 cucumbers, peeled and seeded
3 yellow tomatoes
4 red Roma tomatoes

Mustard Vinaigrette:
2 tablespoons honey
2 tablespoons Dijon mustard
3 tablespoons apple cider vinegar
3/4 cup extra virgin olive oil
kosher salt and black pepper to taste

Chop vegetables — fennel root, onion, cucumbers, yellow and red tomatoes — and put into a large bowl. Blend together ingredients for vinaigrette. Toss all together and top with the marinated fresh Wisconsin Mozzarella balls.

Makes 4 or 8 salads.