Summer salad with raspberry pulp vinaigrette

Preparation

FOR THE VINAIGRETTE

1. In a bowl, whisk the raspberry pulp vinegar with the pepper and mustard.
2. Continue to whisk while drizzling in the olive oil. Adjust seasoning to taste.
    

FOR THE SALAD

1. Rinse the nectarines and cut them into fine slices.
2. Cut the mozzarella balls in half, then do the same with the cherry tomatoes.
3. Layer the nectarine slices and the mozzarella and cherry tomato halves on a plate in an appealing presentation.
4. Garnish with raspberries and fresh basil leaves. Season with the crushed berries and raspberry vinaigrette.
5. Serve immediately.