Peppery Mozzarella Salad

6 oz Mozzarella cheese
2 large Beefsteak tomatoes, cut in half
1 Ripe avocado
2 Shallots, peeled, thinly sliced
1/3 c Olive oil
2 tbsp Lemon juice
1/2 tsp Sugar
Salt to taste
1/2 tsp Dry mustard
2 tsp Green peppercorns, crushed
1/2 tsp Dried oregano
Crusty bread or bread sticks

Thinly slice cheese and tomato and arrange on 4 small plates. Cut avocado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad. In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks.