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Grilled White Peach and Mozzarella Summer Salad 20 July, 2017 | Stone Fruit, Salads

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  • 3/4 cup balsamic vinegar
  • 2 ripe white peaches, halved and pitted
  • 4 tsp. extra-virgin olive oil
  • 4 cups lightly packed baby spring mix
  • 1 cup Ciliegine (cherry-sized fresh mozzarella balls)
  • Kosher salt and freshly ground black pepper


Preheat a gas or charcoal grill to medium heat.

Bring vinegar to a boil in a saucepan over medium heat.

Reduce heat and simmer until the mixture is thick and syrupy­—reduced to about ¼ cup. (Reduction will thicken a bit as it cools, do not overcook.) Remove from heat.

Coat peaches with half the olive oil and season with salt and pepper. Grill flesh side down until lightly charred, about 3-4 minutes. Allow to cool and slice each half into thirds.

In a medium bowl, toss the greens with the remaining 2 teaspoons of olive oil and season to taste with salt and pepper. Plate greens and top with mozzarella and peaches. Drizzle with balsamic reduction and season with salt and pepper to taste.

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