Ms. Chef On Deck's Notes:
Expand5 Peaches Ask a question about this ingredient
3 green onions sliced thin Ask a question about this ingredient
3 tablespoons honey Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 cup lime juice Ask a question about this ingredient
1 teaspoon lime zest Ask a question about this ingredient
1/2 teaspoon cumin (toast cumin seeds and fine grind) Ask a question about this ingredient
1/4 teaspoon chili powder Ask a question about this ingredient
1/3 cup olive oil Ask a question about this ingredient
1 bunch baby arugula Ask a question about this ingredient
3/4 pounds fresh mozzarella sliced 1/4 inch Ask a question about this ingredient
1 handful cilantro as garnish Ask a question about this ingredient
Peel and chop 1 peach. Cut remaining peaches into 1/4 inch round pieces. Discard the pits.
Ask a question about this stepPlace in a food processor, chopped peach, green onions, cilantro, honey, 1 tsp. salt, lime zest and lime juice. Add chili powder to taste. Process to smooth. Add oil, pulse several times until combined.
Ask a question about this stepSpray grill with cooking spray or oil. Preheat grill to medium high (350-400 degrees). Brush sides of peach round with some of the dressing.
Ask a question about this stepGrill peaches covered for 3-5 min on each side. Grill marks will appear.
Ask a question about this stepOn platter, place baby arugula and layer grilled peach rounds and mozzarella cheese on top. Add another round of grilled peaches and stack several layers high. Finish with the peach dressing and garnish with cilantro. Enjoy!
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
