½ pound Chinese long beans

for the dressing:
basil leaves – about 20 large
white wine vinegar – 1 tablespoon
extra virgin olive oil – 3 tablespoons
garlic – a small clove

a large ball of fresh mozzarella

Trim the green beans and cook them in salted boiling water for 3-4
minutes till tender, then drain them and rinse under cold, running water.
They should retain some crunch.

Drain, rinse under cold water and set aside.  Whiz the basil, vinegar, olive oil and garlic to a smooth green dressing in a blender or food processor.

Cut or tear the mozzarella into thick slices and divide between two plates. Surround with green and beans and drizzle with the dressing.