Fior di Latte with marinated Baby Marrows, Nectarine & Radish Dressing.

Serves six / Preparation time 30 minutes

For the marinated baby marrows
  • Rice wine vinegar 100ml
  • Extra virgin olive oil 30ml
  • Chilli flakes 15ml
  • Sea salt, to taste
  • Large baby marrows x 6
For the dressings
  • Dijon mustard 30ml
  • Red wine vinegar 45ml
  • Extra virgin olive oil 125ml
  • Radish 6 -8
  • Sea salt and black pepper, to taste
  • Fior di latte x 3
  • Nectarine x 6, halved and sliced into shapes of your choice
  • An assortment of baby leaves, nasturtium leaves, basil, and seasonal flowers

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.

  1. Mix the vinegar and oil together in a mixing bowl and season to taste with the chilli flakes and salt and pepper.
  2. Use a vegetable peeler to thinly slice the baby marrows and place in the marinade for 20 minutes.
  3. 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.
  4. Arrange the marinated marrows, nectarine, mozzarella, and baby leaves on a platter. Drizzle with the dressing and serve with extra fresh radish.