CHICOPEE, Mass. (Mass Appeal) – New England peach season may be short, but it sure is sweet! Personal Chef Bill Collins from ChefBill.com joined us to share a peachy recipe!
Southern Caprese Salad
From Bea Grossman
4 oz fresh mozzarella thinly sliced
4 firm, ripe peaches, sliced into 8 pieces per peach
6-8 basil leaves, thinly sliced
salt and pepper
In a bowl, whisk together the lime juice and zest, vinegar, honey, water, salt, and pepper. Slowly whisk in the olive oil, and set aside.
On a platter, arrange the mozzarella and peaches, and drizzle with the vinaigrette.
Sprinkle with salt and pepper. Toss on the basil, and serve
Makes four servings
To slice the basil leaves, stack them and roll them like a sleeping bag. Then, thinly slice them.
Instead of a composed (or arranged) salad, you can also serve this as a mixed, combined salad. Just toss the cheese and peaches together, and drizzle on the vinaigrette. Then add the salt, pepper, and basil.