Preparation

Drain the mozzarella in a sieve.

Wash the rocket, shake dry and remove any hard stalks. Wash the watercress, rinse in a sieve and drain. Arrange with the rocket on plates. Scatter the mozzarella on top.

Grate or shave thin slices from the Parmesan.

Mix the vinegar with salt, pepper and oil.

Peel the shallot, finely dice, add to the dressing and season to taste. Drizzle over the salad and serve sprinkled with Parmesan and pink pepper.