• Start with picking the finely sliced red onion in lemon juice and salt, simply toss them together in a bowl and set aside to soften.
• Toast the pine nuts in a dry pan until slightly golden.
• You can either preheat a griddle or use a BBQ, and sear the nectarine slices on a high heat to achieve griddle lines on each side, this really brings out their flavour and colour, then set aside while you make the dressing.
• To make the dressing place the fresh basil, Dijon mustard, honey, white wine vinegar, garlic, salt, water and the Mellow yellow cold pressed rapeseed oil, in a blender and blend until really smooth (you can add a little more water to loosen up the dressing if it is too thick).
• To assemble the salad place the nectarines on a bed of rocket, then tear up and dot the mozzarella amongst the nectarines, scatter over the pickled onions, sprinkle on the toasted pine nuts and finally spoon over the wonderful basil dressing. Enjoy!