This beautiful salad is a twist on the classic tomato-basil Caprese. Serve on individual plates with a glass of sparkling wine for an elegant appetizer, or make a larger version on a platter and let the kids dig in.
1 cup white balsamic vinegar
2 teaspoons Dijon mustard
4 tablespoons honey
1 small handful microgreens or baby lettuces
4 peaches, cut into 4 to 6 wedges each
16 slices fresh mozzarella (from about 4 medium balls)
4 slices prosciutto, torn into pieces (optional)
1 tablespoon chopped fresh mint (optional)
1 Heat balsamic vinegar and Dijon in small saucepan over medium heat for 15 minutes, stirring often until thick and syrupy and liquid is reduced by half. Whisk in honey. Set aside to cool.
2 Place a thin layer of microgreens on each of 4 serving plates.
3 Brush grill with oil and heat to medium. Grill peach wedges 11/2 to 2 minutes per side. Remove from grill and arrange 4 to 6 peach wedges and and 4 mozzarella slices atop greens on each plate. Lightly season with salt and pepper. Top with prosciutto and mint, if using.
4 Drizzle with white balsamic glaze.
(photo by Visual Cuisines)