For the vinaigrette, mix honey and vinegar. Fold in 3 tablespoons of oil in a thin stream. Season to taste with salt and pepper. Roast pine nuts in a pan without fat until golden brown. Let cool off on a flat plate
Peel garlic and dice finely. Clean, wash, dab dry and cut into strips. Heat 1 tablespoon of oil in a frying pan. Fry the chard and garlic for 3-4 minutes while turning.
In the meantime, drain the mozzarella. Wash the tomatoes, grate dry, remove stalk. Cut cheese and tomatoes into slices. Wash basil, shake dry and remove leaves. Season chard with salt and pepper and arrange on plates with tomato and mozzarella slices. Drizzle dressing over them. Sprinkle with pine nuts, basil, coarse salt and pepper