1 Drain the mozzarella, cut it into 12 pieces (stick-shaped). Sprinkle them with chilli pepper and roll each one in a slice of Bündnerfleisch. Hold them with a sprig of chives. Place them in a dish and pour the olive oil over them. Cover and set aside 30 minutes in a cool place.
2 Drain and slice the artichoke hearts into strips. Wash and dry the arugula, mix it in a bowl with the artichoke hearts.
3 Drain the mozzarella rolls. Emulsify 3 spoonfuls of their marinade with the vinegar. Season with salt and pepper. Pour over the salad and toss. Add the rolls and serve immediately.