Mushroom and Mozzarella Salad with Pesto Dressing

Mozzarella is delicate. It melts quickly. If you add hot mushrooms to the salad, the cheese turns into a puddle and the arugula goes limp. The whole trick is timing. Sear the mushrooms. Let them cool. Then assemble. The contrast between the warm earthiness of the fungi and the cool, creamy bite of the cheese is what makes this dish work. Without that pause, you get a warm mush, not a salad. Ingredients (for 4 servings) 200 g fresh mushrooms 200 g tomatoes 100 g mini-mozzarella balls 70 g mixed greens with arugula 50 g red onion 2 tbsp extra virgin olive oil 1.5 tbsp pesto sauce ¼ lemon Salt and freshly ground black pepper to taste Method Wipe the mushrooms clean with a damp cloth and slice them in half. Heat one tablespoon of olive oil in a skillet over high heat. Spread the mushrooms in a single layer. Sear for about four minutes until the edges are browned, tossing them occasionally. Season with salt at the end. Moment of truth: Transfer the mushrooms to a flat plate. Leave them at room temperature for five to seven minutes. This pause is non-negotiable if you want the cheese to hold its shape and the leaves to stay crisp.