For the pesto, wash the herbs, dab dry and pluck the leaves from the stems. Roast the pine nuts in a pan without fat until golden brown, take them out. Peel garlic and chop roughly. Puree the herbs, garlic, pine nuts, 4 tablespoons of oil and parmesan in a universal chopper. Season with salt and pepper. For the salad dressing, mix vinegar and sugar and stir in 3 tablespoons of oil vigorously. Season to taste with salt.
Wash, clean and slice the tomatoes. Cut mozzarella into slices. Place tomato and mozzarella slices alternately on a plate and marinate with the salad dressing. Sprinkle with pepper. Spread 3 tablespoons of pesto on top. Garnish with basil, dandelion and daisies. Add the rest of the pesto