The acid tang from the tomatoes and vinaigrette cuts the smokiness of the cheese and prosciutto for a salad as delicious as it is cute when packed into teacups.
4 cups multicolored grape or cherry tomatoes
1 small shallot
3/4 lb smoked mozzarella
1/4 cup red wine vinegar
1/4 cup olive oil
4 cups arugula
1 (3 oz) pkg thinly sliced prosciutto
1/2 cup small fresh basil leaves
Halve the tomatoes. Finely chop the shallot. Cut the mozzarella into ½-inch cubes.
In a large bowl, whisk together the vinegar, oil, shallot, sugar, salt, and pepper. Add the tomatoes and mozzarella, and toss until well coated.
Divide the arugula among eight 12-oz teacups or small glass cups. Spoon tomato mixture over arugula, dividing evenly among the cups. Tear prosciutto into thin strips and divide among cups. Garnish with basil.