Mozzarella, Arugula and Tomato Salad
Rinse and shake dry arugula. Rinse and slice tomatoes. Peel the onion and cut into small cubes.
Whisk together 3 tablespoons of olive oil with the balsamic vinegar and season with salt and pepper.
Heat the remaining olive oil in a nonstick pan and briefly fry the cheese in it over high heat. It should only be lightly browned on one side, but not melted.
Arrange arugula and tomato on plates, sprinkle with onions, fried cheese and coarsely ground pepper and serve while still warm.