Nectarine and mozzarella salad with basil vinaigrette

Ingredients

• 30 g basil leaves (approx. 2 cups lightly packed)
• 25 g shallot (½ small), chopped
• ½ tsp Dijon mustard
• 1 tbsp lemon juice (half a small lemon)
• 2 tbsp white/red wine vinegar or sherry vinegar
• ½ cup extra virgin olive oil (mild in flavour)
• ¾ tsp sea salt flakes such as Maldon
• freshly ground black pepper
• ½ tsp honey – optional
• 4–5 ripe or slightly under ripe nectarines, cut in half and sliced into wedges
• 1 ball mozzarella/Buffalo mozzarella or burrata
• 150 g cheese
• 70 g goats milk feta (or regular feta)
• juice from half a small lemon
• 1 tbsp vodka (optional)
• chopped walnuts
• fresh mint leaves
• wild rocket leaves
• basil vinaigrette
• sea salt flakes and black pepper