1 handful cherry tomatoes, stems removed and cut in half
1 ball of fresh mozzarella, about 4 ounces, torn into bite-sized pieces
1 teaspoon chives, minced
A few leaves of fresh basil
Aged white balsamic vinegar or regular aged balsamic vinegar
In two individual salad bowls, divide the arugula, creating a layer at the bottom of each bowl. Top the bowls with the plum, tomato, mozzarella, chives, and basil, dividing all ingredients equally between the two. Right before serving, drizzle each salad with some balsamic vinegar and olive oil, and finish with a pinch of sea salt and black pepper.