Nectarine Salad with Buffalo Mozzarella and Pistachios

Slice 2 perfectly ripe nectarines in half, remove the pits and cut each into 6-8 slices. 

Arrange a few big handfuls of arugula/rocket into a large platter and scatter the nectarine slices over the leaves. 

Tear off some gooey chunks off of a big beautiful ball of mozzarella and add to the salad. Be sure to dab away any liquid from the mozzarella that might gather underneath (for aesthetic purposes). 

Drizzle some really good quality extra virgin olive oil over the salad, and the juice from half a lemon. 

I'm expecting you to have some gorgeous local honey in the pantry so dunk a spoon into that jar and drizzle generously over the salad. 

Finish with some roughly chopped unsalted pistachio nuts, a good grind of black pepper and a pinch of sea salt or pink Himalayan salt. 

Present this to your friends, receive compliments, eat, receive more compliments and enjoy! (Both the salad and the flattery).