For mozzarella, cut a piece of fresh mozzarella and sauté lightly on each side until lightly browned.
Place on a plate and top with baby heirlooms, grilled artichokes, tomatoes, micro arugula, aged balsamic, and fresh pesto.
To make pesto:
2 cups of fresh basil leaves
2 cloves of garlic
1/4 coup of pine nuts
2/3 cup of extra-virgin olive oil
Freshly ground black pepper