Today was almost a day to open the dining room door at lunch. Almost. Since it was just a few degrees to cool to do so (it being February), we had spring food for lunch instead. I wanted to use mint in some way, as the mint had suddenly reappeared, green and vigorous, after a winter of hugging the ground. I decided to try mint with mozzarella, which features on the menu at Jamie’s Italian in Dundrum. While certain elements of the restaurant are a little over-styled, some, such as this minty mozzarella, definitely have real merit. The mint makes a change from basil, and tastes just as good – Adriatric Italian rather than Genoan, perhaps. Blood orange segments, fresh bread and more olive oil and rock salt – beautiful food for a beautiful day.