Mozzarella, Prosciuto and Tomato salad

• 6 larger-sized bocconcini or 12 baby ones (I used a type of bocconcino called a treccia. It’s soft cheese that’s pulled into a twist or braid.)
• enough speck to wrap around each piece of cheese that you’re using
• 3 to 4 cups of arugula, washed and torn into pieces
• a handful of cherry tomatoes (to garnish)
• 1/4 cup extra virgin olive oil
• 4 or 5 tablespoons balsamic vinegar
• sea salt
• freshly cracked black pepper

1. In a bowl, mix together the olive oil and balsamic vinegar. Add salt and pepper to taste.
2. Toss the arugula with the dressing and arrange on a serving plate.
3. Take a slice of speck and wrap around each bocconcino. Arrange the wrapped bocconcini on your salad.
4. Garnish with the cherry tomatoes and serve immediately.
5. Enjoy!