Peppery Avocado Mozzarella Salad

6 oz Mozzarella cheese
2 lrg beefsteak tomatoes, cut in half
1 ripe avacado
2 shallots, peeled, thinly sliced
1/3 cup 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 avacado 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.