Pan-seared watermelon with Mozzarella and a herbal salad

Unwrap the mozzarella and tear it into small, stringy chunks. Set the mozzarella brine aside for later.
To make the herbal salad, tear the lettuce and herbs (dill, chervil, lamb’s lettuce and chives) into small pieces. Season to taste with a little freshly pressed lemon juice, mozzarella brine, oil, salt and pepper.
Cut the watermelon rind off and discard it. Cut the flesh of the melon into small chunks. Heat a little olive oil in a frying pan and sear the water melon. Deglaze with the Grappa and a little freshly pressed lemon juice and leave the liquid to boil down until the alcohol has evaporated.
Arrange the mozzarella and watermelon chunks on a plate in an alternating pattern and serve with the salad. Drizzle with a little apricot vinegar.