Caprese with balsamic vinegar

Ingredients for 4 servings:

• 4 tomatoes (plum tomatoes)
• 12 tomatoes (cocktail tomatoes)
• 2 packs of mozzarella, large balls
• 1 pack of mozzarella, small balls
• 1 bunch arugula
• 1 bunch of basil
• 30 g pine nuts
• 30 ml balsamic vinegar, old
• 60 ml extra virgin olive oil
• ½ tsp mustard
• 1 tbsp maple syrup
• 1 lime(s), the juice
• 2 stalks of basil
• 2 garlic cloves
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Tomato mozzarella with aged balsamic vinegar

Wash and dry the tomatoes, arugula, and basil. Slice the large tomatoes and mozzarella balls, leaving the smaller ones whole. Pluck the basil from the stems. Roast the pine nuts in a pan without oil until golden brown. Arrange arugula leaves in a nest on the plates. Scatter the pine nuts on top. Now alternate the tomatoes, mozzarella, and basil loosely on four wooden skewers, occasionally adding arugula leaves. Start with the larger pieces (tomatoes and mozzarella) and work smaller pieces toward the end to form a pyramid. Place the finished skewers in the arugula nests. Drizzle the whole thing with the prepared vinaigrette. Serve with white bread, baguette, or ciabatta. Vinaigrette: Mix the aged balsamic vinegar with the crushed garlic, the chopped basil (I always use scissors), the maple syrup, the lime juice, salt, and pepper. Then stir in the mustard and then very slowly add the oil while stirring constantly.