Stuffed buffalo mozzarella with pancetta and pine nuts on arugula

Ingredients for 4 servings:

• 4 balls of buffalo mozzarella
• 3 sprigs of basil
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 50 g dried tomatoes
• salt and pepper
• 8 slice(s) pancetta or ham
• 2 tbsp olive oil
• 6 tbsp olive oil
• 4 tbsp balsamic vinegar, lighter
• 1 tbsp honey
• ¼ bunch rosemary
• salt and pepper
• 250 g arugula
• 12 cherry tomatoes
• 30 g pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes

Mozzarella balls: Wash the basil, thyme, and rosemary. Cut the mozzarella horizontally and hollow out both sides with an apple corer, leaving a 1 cm border. Chop the inside of the mozzarella balls, the sun-dried tomatoes, and the herbs. Mix everything together and season well with salt and pepper. Fill the cheese halves with the mixture, reassemble them into a ball, and wrap each with two slices of pancetta. Place everything on a baking sheet and bake in a preheated oven at 220°C for 4-7 minutes, until the ham is crispy and the cheese is melted. Dressing: Finely chop the rosemary. Mix together the olive oil, balsamic vinegar, and honey and season generously with salt and pepper. Stir in the rosemary. Salad: Wash the arugula and halve the cherry tomatoes. Roast the pine nuts in a pan without fat. Arrange everything nicely on plates and place the baked mozzarella balls on top.