John Myers
Ingredients for 2 servings:
- 250g mozzarella
- 4 tbsp vinegar (apple cider vinegar)
- 1 tbsp honey (preferably liquid)
- Salt
- Pepper, coarsely ground black
- 4 tbsp olive oil
- 6 sprigs tarragon
- 2 nectarines
- 250 g strawberries
- 2 spring onions
- 30 g almonds (sliced)
- 1 oak leaf lettuce
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
in tarragon vinaigrette
Pat the mozzarella dry and cut into 1x1x1 cm cubes. Mix the apple cider vinegar with the honey and a little salt and pepper. Whisk in the olive oil. Pluck the tarragon leaves from the stems, chop them, and fold them in. Season again with salt and pepper. Mix with the mozzarella cubes. Wash the nectarines and cut them into quarters, removing the stones. Cut the quarters crosswise into 1/2 cm thick slices. Hull the strawberries and cut them into the same slices (like the nectarines). Hull the spring onions and finely slice them with the green parts. Roast the almonds in a dry pan until light brown, remove them from the pan, and let cool. Trim the lettuce, wash it, and spin it dry. Tear the leaves into bite-sized pieces. Mix with the strawberries, nectarines, and spring onions. Fold in half of the mozzarella and drizzle with the dressing, then serve sprinkled with almonds. Serve the remaining mozzarella separately.
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