Peppers with Avocado, Mozzarella Cheese and Pistachio Oil
Cut the peppers into quarters; clean and core them. Place them on a baking tray with the skin side down and press them flat. Broil them on the highest height in a preheated oven until black bubbles appear. Put the peppers into a freezer bag, and cool them in the refrigerator.
Lightly toast the pistachios in a dry pan, and let them cool down on a plate.
Peel the cooled peppers and cut into 1-inch pieces. Season with VOM FASS Pepper and Fleur de sel.
Dry the mozzarella cheese with a paper towel, and cut or tear into 1- to 2-inch pieces.
Remove the basil leaves from the stem and tear them apart roughly.
Cut the avocados in half lengthwise, core them, and with a large spoon separate the pulp from the husk. Cut each half into 6 to 8 slices and marinate them with lime juice, zest, and Fleur de Sel. Di- vide them among four plates and sprinkle with 2 to 3 teaspoons of lime juice. Season with VOM fass pepper and fleur de sel.
Add the seasoned peppers and mozzarella pieces to the avocado plates. Drizzle with VOM FASS Pistachio Oil, and garnish with toasted pistachios and basil leaves.