A warm fruit salad recipe, inspired by the caprese salad, made with bourbon peaches, fresh basil and organic greens. And the peaches are flambéed.
RECIPE
http://jerryjamesstone.com/recipe/grilled-peach-caprese-salad/
SOCIAL MEDIA
https://facebook.com/jerryjamesstonedotcom
http://twitter.com/jerryjamesstone
INGREDIENTS
1 ½ pounds peaches
16 ounces fresh mozzarella
Fresh basil
Olive oil
Balsamic glaze
Spring Mix
INSTRUCTIONS
1. A salad like this starts off with good peaches. Check out my article on everything you need to know from buying to storing peaches.
2. Slice the peaches in half, removing the pits. Line them on a baking sheet, sliced side up.
3. Brush each peach with enough olive oil to coat. This will prevent them from sticking to the grill when you grill them. But they will stick some, so don’t be too surprised by that.
4. Grill the peaches face down for a few minutes, until they are tender and seared.
5. Slice your fresh mozzarella into 1/4 inch slices. I highly recommend the fresh mozzarella that is packed in water.
6. To plate this salad, alternate between fresh basil, mozzarella, and grilled peaches.
7. Drizzle both olive oil and some balsamic glaze over the salad.
Enjoy!
source
