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

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

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