Halloween Salad

Directions

1. Heat your oven to 350°F. Drop one mozzarella ball into each skull-shaped mold (greasing the mold is optional; they usually release easily). Bake for roughly 6 minutes, until the cheese is soft but not fully liquified. Take the molds out and promptly press the cheese into all the crevices using the back of a spoon. Transfer the molds to the fridge and let them cool for 10–15 minutes. After that, pop the skulls out carefully. You can serve them right away or keep them refrigerated until you're ready to use them.
2. Place the salad greens in a large bowl. Drizzle with olive oil and, if you like, a squeeze of lemon, then toss. Arrange the halved cherry tomatoes, mozzarella skulls, and sliced basil on top. Finish with another drizzle of olive oil, a swirl of balsamic glaze, a pinch of flaky sea salt, and a grind of black pepper. Serve right away and enjoy!