Peach Caprese Salad
For the Peach-Basil Vinaigrette:
½ cup Seasons Basil Infused Extra Virgin Olive Oil
2 – 3 Tbsp. Seasons Peach White Balsamic
½ Tsp. Beaufor Extra Strong Dijon Mustard (available at Seasons Taproom)
1 clove garlic, finely minced or pressed
¼ Tsp. Seasons Murray River Salt
Seasons Pepe e Aglio (black pepper blend), to taste
For the Salad:
6oz fresh mozzarella cheese, sliced
1 ripe yellow peach, sliced thick
1 vine-ripened tomato, sliced thick
Several fresh basil leaves
To make the vinaigrette, pour all vinaigrette ingredients into a small mason jar. Put on the lid and shake vigorously until well blended. Taste and adjust seasoning.*
Assemble the caprese salad by layering mozzarella cheese slices with peaches, tomatoes, and basil. Drizzle with the peach – basil vinaigrette and sprinkle with some salt and black pepper.
*Store leftover dressing in the fridge. It is equally delicious over baby spinach salad.