Salade caprese aux pêches sauvages et vinaigrette au miel et au balsamique

Ingrédients

• 4 wild peaches
• 50 ml balsamic vinegar
• 40 ml honey
• 1 ball of mozzarella
• a handful of fresh basil
• a handful of walnuts
• olive oil
• salt & pepper

Préparation

1. 1

   1. Put the balsamic and honey in a small saucepan and gently simmer until reduced by half. This will take about 10 minutes. When roughly (a little more than) half remains, pour the dressing into a small glass and let it cool—you’ll see it thicken.2. Coarsely chop the walnuts and briefly toast them in a dry grill pan; then set them aside. Cut the peaches into two slices and chop the rest into pieces (or however you find convenient). Heat some oil in the grill pan and grill the peaches until nice brown grill marks appear. This takes about 3 minutes. Place the grilled peaches on a plate and sprinkle with some sea salt (it brings out the sweetness, very tasty).3. Slice the mozzarella thinly and drape over the peaches. Sprinkle with freshly ground pepper. Tear some basil leaves and distribute them over the mozzarella. Finally drizzle the honey-balsamic dressing over everything and finish with the walnuts. Enjoy!