Georgia Caprese Salad with Lime Vinaigrette
Adapted slightly from Southern My Way by Gena Knox – serves 4
Juice and zest of 1 lime
1 tablespoon champagne or white wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon water
½ teaspoon salt
4 ounces tiny water-packed mozzarella cheese balls
4 ripe peaches (southern if you can find them), unpeeled, each cut into eight wedges
Freshly ground black pepper to taste
6 tablespoons fresh basil leaves, torn into pieces
3 tablespoons fresh mint leaves, torn into pieces
Prepare the vinaigrette by combing the ingredients in a glass jar with a screw top lid. Shake well to combine and set aside. 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. Add a little freshly ground black pepper and the basil and mint pieces. Serve right away.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.