Grilled nectarine, basil and mozzarella salad with an orange espresso dressing

A fact you most probably know about me if you follow along with my Instagram pursuits: I love coffee. I would in fact go as far as to say that I am a coffee snob. While I acquiesced quite quickly to the world of Pret A Manger whilst in England, I would rather walk in the rain with freshly washed and straightened hair and a thin white t-shirt then have a bad coffee in Melbourne.  

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While I don't (yet) own my own coffee machine, I am lucky to live in a suburb of Melbourne that has a wealth of great coffee on every corner. So much so, that my new years resolution (what is my life?) is to try a new coffee place every morning on my walk.  The second part of that resolution is to start going for morning walks. 

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At my parents' house, I rely heavily on my Dad's coffee machine, and his love of good coffee. Sometimes I even take a shot back to the city with me, to avoid that hazy fumble around for caffeine that I currently experience sans a machine of my own. Dad may or may not know this. Thanks Dad. 

In any case, I thought an ideal way of combining my own new years resolution with those of the average person (eat salad etc etc) was to make a salad with a coffee related dressing. Plus, if you can't get yourself excited about eating salad, the dressing itself should give you a bit of a buzz. Come at me 2016. 

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INGREDIENTS

4 large nectarines, sliced
1 ball of Buffalo Mozzarella (200g ish) or burrata, torn gently
Handful of basil, torn (gently if you wish) 

1 double shot freshly brewed espresso
1 tablespoon white wine vinegar
1 teaspoon dark brown sugar
1/2 teaspoon grated orange zest
squeeze of fresh orange juice, to finish

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METHOD

1. Spray a grilled pan with olive oil, and turn on to a medium heat. Arrange the slices of nectarine in the pan, ensuring you don't move them once they go in. After about two minutes (judge timing by the amount of sizzling, general burnt smell etc) flip them over, and repeat until all the nectarine is done. Set aside.
2. In a small bowl, combine the ingredients for the dressing, and set aside to allow the orange zest to disperse it's oil.
3. Arrange the nectarine, mozzarella and basil on a large plate, and pour over the espresso dressing. Finish with seasoning and a quick squeeze of orange juice.