Eating In

14 oz (400 g) ripe, red tomatoes
5 oz (150 g) baby mozzarella in brine (bocconcini)
1 medium avocado
3⁄4 oz (20 g) fresh basil leaves
For the dressing:
1 small clove garlic
1 teaspoon sea salt
1 teaspoon wholegrain mustard
1 dessertspoon white wine vinegar
3 tablespoons extra virgin olive oil
1 dessertspoon chopped fresh Basil leaves
1 teaspoon chopped fresh tarragon
Freshly milled black pepper

The tomatoes have to be those big red tasty one (Sometimes called ‘Heritage) Thinly slice them, then halve the avocado, remove and discard the stone and skin and thinly slice each half of the flesh. Drain the bocconcini and cut these in half (or if you’re using a large mozzarella, cut it into thin slices). Now arrange the tomato and avocado slices on a serving plate in overlapping circles, starting from the edge, placing the whole basil leaves among the layers.  Finally, place the mozzarella on top. Make up the dressing by crushing the clove of garlic, together with the salt, in a pestle and mortar until it becomes a creamy mass. After that, add the mustard and work that into a paste, then add a good grinding of freshly milled black pepper, followed by the vinegar and lastly the oil, whisking everything until thoroughly amalgamated. Stir in the chopped herbs and, just before serving, drizzle the dressing over the salad.