Egg-Mato Platter

Course : Eggs
Serves: 4 - 6
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1 bunch spinach leafs enough to cover platter -- unstemmed
3 large hard cooked eggs peeled and sliced 1/4 inch thick
2 medium tomatoes sliced 1/4 inch thick
8 ounces mozzarella cheese sliced 1/4 inch thick
1 small red onion sliced and separated into circles
1/4 cup sliced black olives
3 sprigs fresh rosemary -- chopped
2 tablespoons red wine vinegar
1 clove garlic
1/2 cup olive oil
1/2 teaspoon salt and pepper to taste
1 whole basil leaves

Preparation / Directions:

Spread out spinach leafs over platter. Arrange alternate slices of egg, tomato, cheese on spinach. Top with onion rings and black olives. Set aside. For dressing: in food processor, combine rosemary, vinegar, garlic, oil, salt and pepper. Blend until smooth. When ready to serve, drizzle with dressing and garnish with whole basil leaves. Approximately 5 minutes.

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