Sardinian summer salad with warm mozzarella

Ingredients for 1 servings:

• 150 g leaf lettuce, e.g. Lollo rosso/verde, oak leaf
• 1 handful of arugula
• 5 cherry tomatoes
• ½ red bell pepper(s)
• ¼ cucumber(s)
• 2 tsp pine nuts
• 2 tsp sultanas
• 3 slices of mozzarella
• 1 tbsp flour
• Breadcrumbs, as needed
• 1 egg(s)
• 3 tbsp olive oil & balsamic vinegar
• 3 tbsp mustard (Dijon mustard)
• Salt and pepper, black
• Shallot(s) & garlic (optional)
• 1 tsp oregano
• 2 tbsp water
• Oil, for frying or deep-frying

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash and tear the lettuce and arugula, cut the peppers, tomatoes, and cucumber into fairly small pieces. Starting with the lettuce, arrange them on a large plate. Chill. Mix the sultanas/raisins with the last six ingredients to make a spicy salad dressing, let it steep (do not pour it over the salad yet!). Heat oil in a pan or deep fryer (the mozzarella can be fried either in a pan with a little oil or floating in the deep fryer, but then it must be thickly breaded). Pat the mozzarella slices dry, first dust with flour, then dip in beaten egg and then in breadcrumbs, add to the hot oil, fry until golden brown, remove from the pan, and drain on kitchen paper. Meanwhile, remove the lettuce from the refrigerator. Lightly brown the pine nuts in a small pan without any oil. Arrange the mozzarella on the salad, sprinkle with pine nuts and finally spoon the dressing over it. Serve immediately and be sure to serve with bread (baguette, ciabatta, focaccia).