Mozzarella pockets with arugula salad and orange vinaigrette

Ingredients for 4 servings:

• 8 slices of toast
• 2 balls of mozzarella, 125 g each
• 4 tsp pesto, Genovese
• 4 eggs
• 4 tbsp milk
• 8 tbsp flour
• 4 tbsp Parmesan, grated
• oil
• 30 g pine nuts
• 150 g arugula
• 200 ml orange juice, freshly squeezed
• 5 tbsp oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A delicious combination

Cut the crusts off the slices of toast. Pat the mozzarella dry and cut into slices about 1/2 cm thick. Spread 4 slices of bread with 1 teaspoon of pesto each and top with the mozzarella, leaving a little edge free. Season with salt and pepper if desired. Place the remaining slices of bread on top and press the bread together. Whisk the eggs and milk with a little salt and pepper. Place the bread in a shallow dish, pour the egg wash over it and let it soak in briefly, turning occasionally. Mix the flour and Parmesan cheese and toss the bread in it. Heat plenty of olive oil in a pan. Fry the bread over medium heat for about 4 minutes on each side until golden brown, turning carefully. For the salad, toast the pine nuts in a dry pan over medium heat until golden brown, stirring occasionally, and set aside. Trim, wash and dry any arugula, and cut any very large leaves in half once. For the vinaigrette, put the orange juice in a small saucepan. Reduce by half, stirring occasionally. In a large bowl, combine the juice with salt and pepper. Slowly add the olive oil, stirring constantly. In a bowl, toss the arugula with 3/4 of the vinaigrette. Arrange the arugula in the center of a plate and scatter the pine nuts over the plate. Drizzle the remaining vinaigrette over the salad and serve with the mozzarella parcels.