Select the best available mozzarella “di buffala.”

Place the mozzarella in a jar with:
A good-sized lemon rind collected with a vegetable peeler,
A peeled garlic clove, and
A sprig of fresh thyme.
Fill the jar with olive oil, and
Seal.

Refrigerate at least overnight,
At most the whole week.

Enjoy over a salad of arugula or baby spinach, with:
Some sliced prosciutto,
Dry toasted pine nuts,
Sun-dried tomatoes and
Whole fresh basil leaves, whzn available.
Season with a
Drizzle of balsamic vinegar, and
One tablespoon of the flavored olive oil from the jar, and
Salt and pepper.

There you go!