Summary

Ingredients

• 4 tomato (s), (plum tomatoes)
• 12 tomato (s), (cocktail tomatoes)
• 2 packs mozzarella, large balls
• 1 packet mozzarella, small balls
• 1 bunch rocket
• 1 bunch basil
• 30 g pine nuts

For the vinaigrette:

• 30 ml balsamic vinegar, old
• 60 ml extra virgin olive oil
• 0.5 teaspoon ½ mustard
• 1 tablespoon maple syrup
• 1 lime (s), the juice
• 2 stalks basil
• 2 cloves garlic)
• salt and pepper

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Instructions

1. Wash and dry the tomatoes, rocket and basil. Cut the large tomatoes and mozzarella balls into slices, leave the small ones whole. Pluck the basil from the style.
2. Toast the pine nuts in the pan without oil until golden brown.
3. Place the rocket leaves in a nest on the plates. Spread the pine nuts on top.
4. Now alternately skewer the tomatoes, mozzarella and basil loosely on 4 wooden skewers. Put in rocket leaves in between. Start with the large pieces (tomatoes and mozzarella) and get smaller towards the end of the skewer to create a pyramid.
5. Then place the finished skewers in the rocket nests.
6. Then sprinkle the finished vinaigrette over the top.
7. Serve with white bread, baguette or ciabatta.
8. Vinaigrette:
9. Mix the old balsamic vinegar with the crushed garlic, the cut basil (I always use scissors), the maple syrup, the lime juice and salt and pepper. Then stir in the mustard and then pour in the oil very slowly, stirring constantly.