4 to 6antipasti artichokes hearts with stems,preferably fresh from a delicatessen, roasted or marinated in herbs -- alternatively, marinaded from a glass cut into quarters (about 150-200 g)
1ball buffalo mozzarella (bocconcini), drained and sliced into bite sized pieces (250 g)
3handfuls arugula,chopped
For the dressing:
2teaspoonscapers,rinsed and drained
juice of 1 organic lemon
1teaspoonlemon zest
1tablespoongrainy Dijon mustard
sea salt and freshly ground pepper,to taste
2tablespoonextra-virgin olive oil
Method
Preheat oven to 350°F / 180°C.
In a bowl, mix tomatoes with olive oil, garlic, salt and pepper.
Place the tomatoes in a roasting pan in a single layer with the cut side up and sprinkle with thyme leaves. Roast for 20-25 minutes until soft and juicy. Set aside and let cool to room temperature.
In a small bowl, combine the dressing the lemon juice, zest, mustard and capers. Season with salt and pepper and gradually whisk in the olive oil.
On four serving plates, arrange the tomato, artichoke hearts and bocconcini over a bed of arugula. Drizzle the caper dressing over the salad and serve. Enjoy!