Mozzarella rolls on salad with dressing

Ingredients for 4 servings:

• 4 balls of mozzarella
• ½ pot of basil
• 15 slices of ham, e.g. Black Forest ham
• 300 g cherry tomatoes
• 1 tbsp olive oil
• 4 servings of lamb’s lettuce or other seasonal salads, approx. 200 g
• 5 slice(s) ham, raw
• 3 garlic cloves
• 2 m.-sized onion(s)
• 3 tbsp olive oil
• 3 dashes lemon juice
• 5 tbsp balsamic vinegar, white
• Pepper, white
• Salt
• Sugar
• possibly chili, fresh or dried

Instructions

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

Clean and wash the lettuce, and divide it among the plates. Wash and halve the tomatoes. Quarter the mozzarella and pick and wash the basil. Peel and chop the onions, chili, and garlic. Pepper each cheese quarter, wrap it with two basil leaves and one or, if desired, two slices of ham, and secure it with wooden skewers. Heat 3 tablespoons of oil in a pan and fry the ham and mozzarella on all sides for 3-4 minutes. Season with salt and pepper, if desired, and then keep warm. Brown the remaining ham and then drain on a kitchen towel. Briefly sauté the onions, chili, and garlic in the frying fat. Deglaze with lemon juice and vinegar. Finally, fry the cherry tomatoes briefly and let them heat through. Season with salt, pepper, and sugar. Arrange the mozzarella rolls on the salad without the wooden skewers. Spread the cooked ham and the marinade over the top. Serve with toast.