Photo by sticksnscones
A&M's Testing Notes:
Expand Collapsesticksnscones's Notes:
Expand1 Large Ball Fresh Mozzarella Ask a question about this ingredient
4 Peaches, just ripe Ask a question about this ingredient
1 tablespoon minced shallot Ask a question about this ingredient
2 tablespoons canola oil Ask a question about this ingredient
1 bunch Boston or other soft lettuce, for more bite, add arugula Ask a question about this ingredient
1/3 cup champagne vinegar Ask a question about this ingredient
1 tablespoon fresh lime juice Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
1/3 cup torn basil leaves Ask a question about this ingredient
In a small bowl combine minced shallot with Champagne vinegar. Let sit for 15 minutes Whisk in the lime juice,honey, salt & pepper. While whisking, drizzle in the olive oil. Set aside
Ask a question about this stepArrange lettuce on a large platter
Ask a question about this stepCut mozzarella in half and then into 1/3 inch slices
Ask a question about this stepHeat grill to high heat
Ask a question about this stepCut peaches in half and remove pits. Brush all over with oil.
Ask a question about this stepGrill peaches cut side down over medium high heat for about 3 minutes or until grill marks appear and peaches start to brown. Turn and grill another 2-3 minutes. Cook until done & warm. Transfer to cutting board and cut each half into halves.
Ask a question about this stepArrange peaches and mozzarella slices alternately on top of greens. Place peaches with cut sides facing up. Sprinkle with basil.
Ask a question about this stepDrizzle with Vinaigrette and serve immediately.The ultimate bite is a piece of lettuce, peach and mozzarella. Watch out for those delicious peach juices running down your chin!
Ask a question about this stepThank you, this makes my mouth water. I think I might add some La Quercia prosciutto to it too.
Delish! I have a couple quarts (or more) of champagne vinegar that I made last fall, so I can't wait to try this. Yellow freestones are a few weeks yet in coming. This is going to be good. ;o)
You bet. I'll post it as a recipe, but am out of the office most of the week (early mornings, late nights, meetings and other work-related commitments in between), so it will probably be this weekend before I can get to it. ;o)
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
 Mozzarella Salad){kind=link}
very good recipe