Wash and dry the arugula.
Wash, dry and dice the tomato.
Pit the plums and slice thinly.
Cut the mozzarella into small cubes.
For the vinaigrette, season the vinegar with the honey, salt and pepper and stir in the oil. Coarsely chop the nuts and roast them in a pan without fat until golden.
Mix the arugula, mozzarella cubes, tomato cubes and plum slices with the vinaigrette and sprinkle the walnuts over the salad.
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