Mozzarella, Tomato, and Strawberry Salad

This salad is on the schedule for this week for French Fridays with Dorie and as luck would have it I was taking a mozzarella making class tonight. We learned a method for making mozzarella in about 30 minutes. It turned out swell and it was nice to be able to make this salad since the cheese is not as stable as mozzarella made in the traditional manner so it is best to eat it the same day. I liked this salad since it was so simple to make and it's delicious and will no doubt make it again.

Roasted Rhubarb

I made the Roasted Rhubarb recipe from Dorie Greenspan's cookbook, Around My French Table, and it is super simple but tasted so sophisticated. I put it on ice cream but it would probably be good over angel food or pound cake, too. I cooked the Tomato Curry with Fish recipe from this week's FOODday in the Oregonian and the tartness and citrus of the rhubarb was a bright taste after the curry.