Perfect for a special starter on Christmas day. In northern climes, use fresh pears and toasted walnuts and a few flecks of thyme.
Extra virgin olive oil
2 Tbsp pine nuts
Flaky sea salt
150g buffalo bocconcini mozzarella
2-3 perfumed peaches
1 Tbsp butter
Salad leaves such as witloof, radicchio, cos (romaine) or buttercrunch
1 Tbsp fresh tarragon
2½ Tbsp white wine vinegar
1 Heat a lick of oil in a small frying pan (skillet) over medium heat and add pine nuts. Cook, shaking the pan often, until lightly golden. Transfer to a side plate and sprinkle with sea salt.
2 Have ready 3 tablespoons of extra virgin olive oil in a small bowl with a generous ¼ teaspoon of salt. Drain mozzarella balls and pat dry with paper towels. Slice thickly.
3 Wash and dry peaches (only remove the skin if it is bitter). Cut peaches into fat wedges. Heat a medium-sized frying pan (skillet) over medium heat. Drop in the butter and add peach wedges once it is sizzling. Let the peaches take on a golden colour.
4 Prepare plates with salad leaves. Arrange mozzarella on top. Once peaches are golden, add tarragon if using, and let it sizzle in the butter. Transfer peaches and tarragon to a side plate. Remove pan from the heat. Add vinegar and let the juices bubble up for a minute, until reduced by about a third, then pour the juices into the bowl with the oil and salt.
5 Divide peaches and tarragon amongst salad plates. Whisk dressing and spoon it over salads. Sprinkle with pine nuts and serve.
If fresh tarragon isn’t available, use tarragon vinegar in place of white wine vinegar.