Mediterranean salad with mini mozzarella

Ingredients for 2 servings:

• 1 pack of mozzarella (mini mozzarella, bocconcini)
• 1 handful of cherry tomatoes (about the same amount as the bocconcini)
• 25 g pine nuts, roasted
• 50 g arugula
• 100 g mixed lettuce leaves
• 1 ½ tbsp vinegar (red wine vinegar)
• 1 tbsp vinegar (raspberry vinegar)
• 3 tbsp olive oil
• ½ tsp mustard, medium hot
• 1 tbsp pesto, green
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the mozzarella. Wash the lettuce and arugula and spin dry. Halve the cherry tomatoes and place everything in a salad bowl. Mix together the red wine vinegar, raspberry vinegar, olive oil, mustard, pesto, and a little water. Season with salt and pepper and drizzle over the salad. Finally, sprinkle the pine nuts on top. The typical flavor comes primarily from the vinegar used. Serve with thinly sliced, oven-toasted ciabatta, spread with a little garlic butter, drizzled with olive oil, and seasoned with dried oregano.