Make the vinaigrette:
Whisk pesto, olive oil, basil and red wine vinegar in a bowl until combined. Season with salt and pepper. Serve at room temperature.
Put the rocket in a large bowl and add some of the Pesto vinaigrette. Toss really well until all leaves are covered with some of the vinaigrette.
Divide the salad over 12 plates, in the middle.
Cut the tomatoes in 2 or if they are large enough in 4. Shake them in the same bowl where you tossed the salad in and may add some extra pesto vinaigrette.
Divide the tomatoes over the 12 plates, around the heap of rocket.
Divide the mozzarella over the 12 plates, by pulling pieces of the mozzarella ball and place them onto the heap of rocket.
Do the same with the Burgos cheese or use a teaspoon if you like.
Shave the Pecorino cheese with a peeler over the top of the salad.
Add toasted pine kernels and if you use it the fresh basil.
Poor some of the vinaigrette oil over and around the salad.
Add a long and narrow salty puff pastry stick and make it look pretty!
(rectangular puff pastry, cut it in long narrow ‘sticks’, put them on baking sheet, whisk one egg and paste it on the puff pastry sticks, add course salt, bake them in the oven.
Photo credit: Frank Montanaro
You can find a delicious home made pesto recipe here.