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Cut the mozzarella into thirds and wrap each piece in a slice of speck or prosciutto. Heat the oil in a non-stick pan until very hot. Season the mozzarella and fry for a few minutes on each side until the speck or prosciutto is brown and crisp and the mozzarella is starting to ooze. Tip from James: the tip is to cook the mozzarella quickly so it doesn't toughen.
While the mozzarella is cooking, arrange small piles of lettuce on four plates. Peel, stone and slice the avocados, adding a few slices to each plate. Remove the mozzarella parcels from the pan and put 3 on each plate.
Pour the balsamic vinegar into the pan and stir to combine with the cooking juices. Drizzle the warm dressing over the leaves and parcels. Serve with plum chutney and slices of ciabatta or focaccia.