Heat a little olive oil in a frying pan. Sauté the spring onion cut into rings. Add the halved tomatoes and let them caramelize with honey.
Deglaze with balsamic vinegar and set the pan aside. Arrange the arugula with the herbs on a plate. At the end, briefly pass the mini mozarella through the pan. Serve lukewarm on the bed of arugula.
Sprinkle the salad with fresh parmesan.
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