Nectarine and mozzarella salad with basil vinaigrette – Food & Home Magazine

Ingredients

• ***Basil Vinaigrette
• 30gms basil leaves (approx. 2 cups lightly packed)
• 25gms 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
• Pinch black pepper
• ½ tsp honey – optional
• ***Nectarine and Mozzarella Salad
• 4 – 5 ripe or slightly under ripe nectarines, cut in half and sliced into wedges
• 1 ball of fior di late mozzarella/Buffalo mozzarella or burrata
• About 150gms net weight of cheese
• 1 wheel goats milk feta (or regular feta) (approx. 70gms)
• Juice from half a small lemon
• 1 Tbsp vodka (optional)
• Small handful chopped walnuts
• Leaves from a couple of mint sprig’s, roughly torn
• A small handful of wild rocket leaves
• A generous coating of basil vinaigrette
• Sea salt flakes and black pepper