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4 cups leftover Leek, Bacon, and Pea Risotto, cold
2 ounces fresh mozzarella, cut into 8 cubes
All-purpose flour, for dredging
2 pints cherry or grape tomatoes
4 sprigs thyme
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/3 cup vegetable oil
2 bunches arugula, thick stems trimmed
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