Nectarine and mozzarella salad with basil vinaigrette

Basil vinaigrette:

• 30 basil leaves approx 2 cups lightly packed, gms
• 25 shallot ½ small, chopped, gms
• ½ tsp Dijon mustard
• 1 Tbsp lemon juice half a small lemon
• 2 Tbsp white wine vinegar or 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 nectarine cut in half and sliced into wedges, 5 ripe or slightly under-ripe
• 1 fior di latte mozzarella or Buffalo mozzarella or burrata; in a ball
• cheese about 150g net weight
• 1 goat feta cheese or regular feta approx 70gms, wheel; made from goat's milk
• lemon juice from half a small lemon
• 1 Tbsp vodka optional
• walnuts small handful; chopped
• Leaves mint roughly torn, from a couple of sprigs
• wild rocket leaves small handful
• basil vinaigrette a generous coating
• sea salt
• black pepper