Peach Caprese Salad

Ingredients

• 1 Cup Balsamic Vinegar
• 1 teaspoon Sugar
• 1-2 Lemons (sliced)
• 1 Peach (large, sliced in thick wedges)
• Olive Oil (for grilling plus more for drizzling over the salad)
• 2 Ripe Tomatoes (sarge, Sliced)
• 1 Ball Fresh Mozzarella Cheese (sliced)
• 1 Avocado (large, sliced *see note)
• 1/2 Cup Mozzarella Pearls (halved)
• 1 Tub Arugula or Arugula Mix
• Sea Salt or Sea Salt Flakes (* see note)
• Fresh Ground Black Pepper
• 1 Handful Fresh Basil (chopped *see this post on how to [chiffonade])

Instructions

1. 1

   Place the balsamic vinegar in a skillet or small saucepan and sprinkle in the sugar.

2. 2

   Cook on medium heat until it comes to a boil, then quickly turn down to a simmer, and cook until reduced by half, about 10-20 minutes, but watch in case your stove cooks faster. The vinegar should coat the back of a spoon once it's ready.

3. 3

   Set aside in the fridge to cool.

4. 4

   Brush the flesh of the lemons and peaches with olive oil.

5. 5

   Heat a grill to medium high heat and place the fruit right on the grates.

6. 6

   Cook for 1-3 minutes or until marks appear, remove the lemons, then carefully flip the peaches using tongs.

7. 7

   Set aside on a plate to cool. We place ours in the fridge.

8. 8

   Fill a large salad platter, not bowl, with the greens and assemble by arranging the fruits over the top with the mozzarella, a drizzle of olive oil, balsamic reduction and salt and pepper.

9. 9

   Serve immediately.