Basil vinaigrette:

• 30 gms basil leaves approx 2 cups lightly packed
• 25 gms 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 latte 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 of chopped walnuts
• Leaves from a couple of mint sprigs roughly torn
• A small handful of wild rocket leaves
• A generous coating of basil vinaigrette
• Sea salt flakes and black pepper