Serves 2; can be doubled.
For the dressing:
1 Tbsp Dijon mustard
2 Tbsp white wine vinegar
1 clove garlic, minced
3 large basil leaves, chopped
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/2 cup extra virgin olive oil
For the salad:
1 large ripe tomato
4-6 large basil leaves
1/2 lb fresh mozzarella cheese (regular or buffalo mozzarella)
In a blender, combine the mustard, vinegar, garlic, chopped basil leaves, salt and pepper. Process until fairly smooth. Then, add the oil in a stream (through the hole in the lid of the blender), until all is well incorporated.
Cut the tomato into 1/4-inch thick slices. Wash and dry the basil leaves. Slice the mozzarella into 1/4-inch thick slices. Arrange the tomato, basil and cheese on a platter.
Pour as much of the dressing as you like over the top. Season with additional black pepper, to taste.