Try and use fresh, good quality mozzarella for this salad – the texture is simply luxurious. Serve with toasted slices of sourdough bread and fresh butter. The nectarine can easily be substituted for peach or plum.
- Mix the vinegar and oil together in a mixing bowl and season to taste with the chilli ﬂakes and salt and pepper.
- Use a vegetable peeler to thinly slice the baby marrows and place in the marinade for 20 minutes.
- Make the dressing by combining the mustard and red wine vinegar in a bowl. Whisk in the olive oil by pouring it in a slow and steady trickle. Thinly slice the radish and add to the dressing. Season and set aside.
- Arrange the marinated marrows, nectarine, mozzarella, and baby leaves on a platter. Drizzle with the dressing and serve with extra fresh radish.