Mozzarella Balls Coated with Pine Nuts on Spring Salads

Drain mozzarella balls well and season with salt and pepper. Dry roast pine nuts, then chop coarsely.

Rinse, pluck and halve cherry tomatoes.

Clean, rinse and coarsely chop lettuce. Cut chicory into small pieces at the bottom, peel off leaves one at a time. Beat eggs heartily.

Turn mozzarella balls in flour to other side, pull through beaten egg and roll in pine nuts. Heat clarified butter, finish mozzarella balls briefly until golden.

Stir raspberry vinegar, oil, apple juice and white wine to make a marinade, season generously with salt and freshly ground pepper. Skewer mozzarella balls with toothpicks on half cherry tomatoes.

Serving:

Arrange leaf lettuce as a bed on plates, tuck chicory decoratively. Drizzle marinade over it, refine with fresh pepper from the mill. Distribute mozzarella balls evenly on top and loosely form thyme sprigs on top.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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