Summary

Ingredients

• 4 scoops mozzarella, made from buffalo milk
• 150 g crème fraîche
• 1 lemon (s), untreated
• 1 handful marjoram leaves, fresh
• 4 tablespoon olive oil, to taste
• some chilli pepper (s), fresh
• sea-salt
• Pepper, freshly ground black

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Instructions

1. Cut the mozzarella into 1 cm thick slices, arrange on a large plate and brush with crème fraiche. Season with sea salt and pepper.
2. Wash the lemons, peel thinly with a peeler. Chop half of the peel and sprinkle over the mozzarella. Squeeze half of the lemon and drizzle the juice over the cheese. Put the other half aside so that you can add a little acid later, if necessary.
3. Put the marjoram leaves on top. To taste.
4. Cut the chilli peppers in half, remove the seeds, rinse and chop finely. Sprinkle on top for the color and flavor. Drizzle with olive oil and serve the salad alone or as a side dish.