California Caprese Salad

By exdircomp

Ingredients

• Vinaigrette:
• Juice and zest of 1 lime
• 1 tablespoon white balsamic vinegar (champagne or white wine vinegar will do)
• 4 tablespoons extra virgin olive oil
• 1 Tbsp honey (add more to your liking)
• 1/4 tsp coarse black pepper (optional)
• 1/2 tsp coarse salt
• Salad:
• 4 ounces tiny water-packed mozzarella cheese balls
• 4 ripe peaches, unpeeled, each cut into eight wedges
• 6-8 large fresh basil leaves
• 3 tablespoons fresh mint leaves, torn into pieces (optional, I did not use)

Preparation

Step 1

Prepare the vinaigrette by combing the ingredients in a glass jar with a screw top lid. Shake well to combine and set aside.
NOTE: I don't measure when I made vinaigrette, and just pour and measure into a bowl. Either way will do, but taste and adjust the seasoning to your own liking.

Cut cheese into 1-inch pieces (or leave whole if they are small balls) and gently toss with the peaches.

Add the vinaigrette and toss again gently.

Layer the basil leaves, then roll into a cigar. Slice thin (you just made "chiffonade")

Add a little freshly ground black pepper and the basil and the optional mint pieces. Serve right away.