This quick and impressive entree by chef Elton Inglis is is a must have next time your are entertaining.
Tear the balls of mozzarella into 3-4 pieces.
Slice the nectarine into 3-4 chunks.
Arrange the nectarine and Mozarella on a plate, keeping it quite rustic-looking.
It’s important to season the Mozzarella with salt and pepper to maximise its flavour.
Sprinkle salad leaves across the plate.
Drizzle balsamic and olive oil over the salad.
For more information please visit tilburyhotel.com.au.
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