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Charred stonefruit salad, buffalo mozzarella, pesto, hazelnuts & vin cotto
3ea x peaches cut in half/ quarters
3ea x nectarines cut in half/quarters
3ea x blood plums cut in half
2ea x white nectarines cut in half
90g x baby rocket
80g x pesto
130g x roasted hazelnuts or pistachio(rough chop)
2ea x buffalo mozzarella (pulled apart)
60 ml x fig vin cotto
15ml x olive oil
Heat a bbq or grill plate. Place stone fruit flesh side down & cook until caramelised. Remove & keep at room temp. Then cut fruit into quarters & set aside.
In a bowl add rocket, 20g pesto, 30g hazelnuts & mix. Place half the mix into a large bowl. Then layer with fruit, buffalo mozzarella, (saving some hazelnuts) until all ingredients are used. Dollop over the remainder of the pesto, then the hazelnuts. Drizzle over vin cotto & then olive oil.