Nectarine and Mozzarella Salad with Basil Vinaigrette

Nectarines, Sam Linsell

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

Method

  1. To make the basil vinaigrette, place all the ingredients into a small or power blender and blitz until smooth.
  2. Pour the dressing into a jar and keep any leftover for later use.
  3. Assemble the salad just before you want to serve it.
  4. Place the sliced nectarines in a bowl with the vodka and lemon juice and give it a toss. Allow to soak for about 5 -10 minutes.
  5. Scatter most of the sliced nectarines on a platter (reserving a few to go on top) and then break the mozzarella into rough pieces and place in and around the fruit.
  6. Crumble the feta over the nectarines and mozzarella.
  7. Scatter over the remaining nectarines.
  8. Generously drizzle the salad with basil vinaigrette.
  9. Scatter the chopped walnuts, mint leaves and wild rocket.