Method

• 1.
  For the marinated mozzarella, place the mozzarella and creme fraiche in a non- reactive bowl and toss gently to coat. Cover and marinate in the fridge for 12 hours or overnight. The creme fraiche will thicken as it marinates.
• 2.
  For the hazelnut sauce, place the roasted hazelnuts in a blender with the remaining ingredients and whiz until it forms a fine paste (like smooth nut butter). Season to taste.
• 3.
  To make the lemon dressing, place the lemon juice in a large bowl with the olive oil, season to taste and whisk to combine. Set aside.
• 4.
  Heat a chargrill pan or barbecue to high heat. Place the asparagus on a tray and drizzle with extra olive oil. Season to taste. Chargrill for 1-2 minutes until just cooked but still crunchy in the centre. Transfer immediately into the lemon dressing and leave to marinate at room temperature until ready to serve.
• 5.
  Spoon the hazelnut sauce onto a serving platter and spread over the base. Place the marinated mozzarella on top, making sure you spoon some of the excess creme fraiche over the mozzarella. Season the mozzarella with freshly ground black pepper and sea salt. Remove asparagus from the lemon dressing and arrange alongside the mozzarella. Dress the frisse and watercress in the lemon dressing bowl and season with a pinch of sea salt. Arrange around the mozzarella to serve.