Grilled Peach Caprese Salad

Ingredients (Use organic where possible)

2 ripe tomatoes
3 ripe peaches
2-8 oz. balls of fresh mozzarella or your favorite grilled protein
1 bunch of fresh basil
Malaysian red palm oil for brushing
Himalayan salt and freshly ground pepper, to taste

Dressing:

2 fl. oz. honey or agave syrup
2 fl. oz. raw apple cider vinegar
4 garlic cloves, minced
3 fl. oz. Malaysian red palm oil
1/4 tsp celery seed
Himalayan salt and freshly ground pepper, to taste

Directions

Starting at the stem, cut the peach in half. Remove the pit, then slice the peaches into 1/4-inch rounds.

Preheat grill to high.  Best if the grill is clean and seasoned.

Brush both sides of the peach slices with palm oil.

Lay the peach slices onto an oiled grill and close the lid. After about 90 seconds, flip the peaches and grill for another 90 seconds.

Remove to a cutting board and allow slices to cool while you prepare the rest of the salad.

Make the dressing by placing the agave, vinegar and garlic in a mixing bowl. Whisk in the oil until emulsified. Season to taste with celery seed and salt and pepper.

Slice the mozzarella rounds into 1/4-inch slices. Slice the tomatoes crosswise into 1/4-inch slices.

Shingle the slices onto a platter, alternating them on top of each other: tomato slice, basil leaf, grilled peach slice, fresh mozzarella slice, basil leaf, and repeat until all are used.

Season to taste with salt and pepper, and then drizzle with salad dressing.

Great served with fish, chicken, beef or just as-is.  Bon Appétit!

Recipe courtesy of Chef Gerard Viverito / greenlivingaz.com