- 6 anchovy fillets
- 2 cloves garlic, crushed
- 2 T runny honey
- Juice of 1 lemon
- ¼ cup olive oil
- 12 green olives, pitted and crushed
- 1 bunch sweet red grapes
- 1 bunch crisp green grapes
- ¼ cup chopped Italian flat-leaf parsley
- 1 ball buffalo mozzarella
Use the back of a fork to crush the anchovy fillets, then whisk together with the garlic, honey, lemon juice and olive oil until combined.
Toss the crushed olives with the halved red and green grapes, chopped parsley and torn mozzarella. Drizzle over the dressing and serve immediately.