4 (200gm each)buffalo mozzarella2nectarines, stones removed, cut into wedges1bulb of fennel, thinly sliced widthways, fronds reserved for garnish2each of red and white witlof, leaves separatedFennel and Champagne vinaigrette160 mlextra-virgin olive oil80 ml (1/3 cup)Champagne vinegar (see note)1 tspfennel seeds, toasted
For fennel and Champagne vinaigrette, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper. Set aside.
Tear mozzarella into large pieces, place in a bowl with remaining ingredients, toss gently to combine and season to taste. Arrange on plates, drizzle over dressing, scatter with fennel fronds and serve.
Note Reims Champagne Vinegar is available from select delicatessens. Substitute with aged white wine vinegar.