Mozzarella on chard and vine tomatoes

Name: Mozzarella on chard and vine tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 TABLESPOON Honey (approx. 15 g); 2 TABLESPOONS Essig White Balsamic; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 20 g Pine nuts; 1 small clove of garlic; 500 g Swiss chard; 250 g Mozzarella cheese; 4 Tomatoes; 2-3 stem(s) Thai Basil; 7-10 Tbsp coarse sea salt

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 TABLESPOON Honey (approx. 15 g)
2 TABLESPOONS Essig White Balsamic
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
20 g Pine nuts
1 small clove of garlic
500 g Swiss chard
250 g Mozzarella cheese
4 Tomatoes
2-3 stem(s) Thai Basil
7-10 Tbsp coarse sea salt

Directions

1
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
2
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.
3
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