Buffalo mozzarella with nectarine, witlof and Champagne dressing

AT A GLANCE

  • Serves 4 people

  • 4 (200gm each) buffalo mozzarella
  • 2 nectarines, stones removed, cut into wedges
  • 1 bulb of fennel, thinly sliced widthways, fronds reserved for garnish
  • 2 each of red and white witlof, leaves separated
  •  
  • Fennel and Champagne vinaigrette
  • 160 ml extra-virgin olive oil
  • 80 ml (1/3 cup) Champagne vinegar (see note)
  • 1 tsp fennel seeds, toasted
01   For fennel and Champagne vinaigrette, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper. Set aside.
02   Tear mozzarella into large pieces, place in a bowl with remaining ingredients, toss gently to combine and season to taste. Arrange on plates, drizzle over dressing, scatter with fennel fronds and serve.
Note Reims Champagne Vinegar is available from select delicatessens. Substitute with aged white wine vinegar.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

PROSECCO. , suggested by MAX ALLEN

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