Luke warm bean & buffalo mozzarella salad

This is another easy dinner or lunch for 2.
I love the texture of this salad. The mix of the crumbly beans along with the crisp spicy arugula paired with the creamy buffalo mozzarella with the sweet juicy cherry tomatoes. Yummy.

I prefer to soak my own beans over night and cook them the day after, but it is a bit of a pain as you need to have the for thought to soak the beans. Tinned beans will do fine as well. You could replace the chick peas with beluga lentils or puy lentils.

2 handfuls of arugula salad
1/2 endive
7 cherry tomatoes
1 tbsp roasted pine nuts
optional - 5 basil leaves
1 buffalo mozzarella (in my opinion buffalo mozzarella is a must)
1 small clove of garlic

dressing
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
salt & pepper

1. Wash the arugula & cherry tomatoes, dry.
2. Halve the tomatoes. Place in a salad bowl along with the arugula. 
3. Slice the endive and add to the salad bowl.
4. Rip or chop the basil leaves & add to the bowl.
5. If you use tinned beans rinse in cold water & then strain. Leaving the beans in the strainer, boil some water, once boiled pour over the beans so that they become luke warm. If you cook the beans then allow them to cool (till luke warm temp) slightly before mixing into the salad. 
6. Meanwhile, add the pine nuts to the salad.
7. Whisk the dressing ingredients in a tea cup, till the oil & balsamic vinegar have become a smooth emulsion (mixture). Add the crushed garlic, mix. Taste for seasoning. 
8. Drizzle the dressing over the salad, mix. 
9. Plate the salad and finally rip the mozzarella evenly over the salad. 

Hope you like!