Arugula with mozzarella and strawberry salsa

Ingredients for 4 servings:

• 1 pack of arugula
• 4 balls of mozzarella
• 500 g strawberries
• 1 orange(s) or 80 – 100 ml orange juice
• 100 ml balsamic vinegar
• 4 stalks of basil
• 3 tbsp olive oil
• 50 g pine nuts
• 2 tbsp sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Wash the arugula and shake dry. Wash the strawberries and slice them. Squeeze the orange juice or use orange juice. Combine the sugar, orange juice, and balsamic vinegar in a small saucepan, bring to a boil, and simmer over low heat for 10 minutes. While still hot, pour over the strawberry slices, season with salt and pepper, and let stand for 30 minutes. Pluck the basil leaves from the stems, pat the mozzarella dry, and roughly tear them with two forks. Divide the arugula among four plates and arrange a mozzarella slice on each. Spread the strawberry salsa on top and drizzle with olive oil. Sprinkle with pine nuts, basil leaves, and pepper, if desired. Serve with oven-fresh focaccia with garlic and rosemary.