Peach Caprese Salad


Servings: 4

2 cups white balsamic vinegar
1/4 cup orange blossom honey
1/2 cup extra-virgin olive oil, divided
3 cloves garlic, minced
1 pint red grape tomatoes
1 pint yellow grape tomatoes
3/4 cup Chardonnay
8 oz. fresh mozzarella, sliced 1/4-inch thick
2 ripe peaches, peeled and sliced into ½ inch pieces
4 large basil leaves, chiffonade
Kosher salt
Freshly ground black pepper


Simmer vinegar in a medium saucepan over low heat until reduced by half. Slowly whisk in honey until syrupy.

Heat 1/4 cup olive oil in a medium saucepan over medium heat for 2 minutes. Add garlic and sauté 2 minutes until golden.

Increase heat to medium-high, add tomatoes and continue to sauté 2—3 minutes until they begin to blister. Deglaze with chardonnay. Simmer 3-4 minutes until reduced by 3/4, remove from heat.

Shingle 2-3 slices of mozzarella and peaches, alternating, on each plate, surrounded by small drops of white balsamic syrup. Spoon the stewed tomatoes over the mozzarella, then top with a light drizzle of balsamic syrup and remaining olive oil.

Season with salt and pepper; top with julienned basil.