Summary

Ingredients

• 1 packet mozzarella (mini mozzarella, bocconcini)
• 1 handful cherry tomato (s) (about as much as the bocconcini)
• 25 g pine nuts, toasted
• 50 g rocket
• 100 g lettuce, mixed leaves
• 1 ½ tablespoon vinegar, (red wine vinegar)
• 1 tablespoon vinegar, (raspberry vinegar)
• 3 tablespoon olive oil
• 0.5 teaspoon ½ mustard, medium hot
• 1 tablespoon pesto, green
• salt and pepper

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Instructions

1. Drain the mozzarella. Wash the lettuce and rocket and spin dry. Halve the cherry tomatoes and put everything in a salad bowl.
2. Mix the red wine vinegar, raspberry vinegar, olive oil, mustard, pesto and a little water together. Season with salt and pepper and pour over the salad. Finally sprinkle the pine nuts over the top.
3. The typical taste comes mainly from the types of vinegar used.
4. This goes well with thinly sliced, oven-roasted ciabatta, coated with a little garlic butter, drizzled with olive oil and seasoned with dried oragano.