- Juice and zest of 1 lime
- 1 tablespoon champagne or white wine vinegar
- 1 tablespoon water
- 1 tablespoon honey
- 1/4 cup olive oil
- 4 ripe peaches, unpeeled
- 2 – 8 ounce balls fresh mozzarella packed in water
- 12 large basil leaves
- 1 small bunch fresh mint
FIRST in a small bowl combine lime juice and zest, vinegar, water, and honey. Slowly whisk in olive oil and season with kosher salt and pepper. Set aside.
NEXT Slice cheese in 12 slices, about ¼” thick. Cut peaches in half lengthwise, remove pit, and lay each half on a flat surface (flat side down). Using a sharp knife, gently slice peaches into ½” slices.
LAST On 4 individual plates, layer peach slice, cheese, and basil leaf. Repeat 3 times and top with a fourth peach slice. Finely chop about 2 tablespoons of mint and add to dressing. Season salad with freshly cracked pepper; drizzle with vinaigrette, top with extra mint, and serve immediately.