Appetizer Pesto Salad Kebabs

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 8 pearl onions, small, the type used for pickling (or use shallots)
• 4 -8 slices ham, best quality (like parma or black forest ham)
• 12 bite-size fresh mozzarella cheese balls (or 12 mozzarella squares, or bocconcini balls)
• 12 grape tomatoes (also called small plum tomatoes)
• 2 -3 tablespoons pesto sauce
• 1 tablespoon olive oil (if necessary, see directions)
• 1 cup arugula (or use any lettuce mixture, tightly packed)
• 2 tablespoons vinaigrette dressing
• concentrated balsamic vinegar (optional)

Recipe

• 1 you'll need 4 - 6 thin kebab sticks.
• 2 peel the onions, rinse well, and boil for 5 minutes. (more than that. and they tend to disintegrate). rinse again under cold water and leave to cool somewhat. they don't have to be cold when you use them.
• 3 prepare the mozzarella -- draining and drying, or cutting into neat chunks.
• 4 rinse and dry the small tomatoes.
• 5 put the cooled onions, the mozzarella pieces and the tomatoes in a small bowl. if your pesto is quite thick, mix in the olive oil to thin. gently fold in the pesto with a spoon to coat the cheese, onions and small tomatoes.
• 6 arrange either arugula lettuce leaves on plates. drizzle each little heap with some vinaigrette.
• 7 put on each skewer tomatoes, pieces of mozzarella, folded ham slices and onions. (see photo's -- use as it suits you). for delicate presentation, use fewer ingredients on a skewer. for a side dish at a bbq, use longer skewers and more ingredients.
• 8 arrange the skewers on the salad leaves.
• 9 drizzle some thick balsamic on the plate. serve with extra vinaigrette.
• 10 can be served as a side salad, starter, or with wine and bread as a healthy light lunch.
• 11 **when taking the photograph i did not have ham, and fried some bacon, but it's not as delicate as a very good ham.