Ingredients
4 whole Peaches
6 whole Mint Leaves
12 slices Fresh Mozzarella
1 bottle Balsamic Vinegar (8 Oz Bottle)
Method
Sources
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dataset
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Real aged balsamic — drops finish cheese, strawberries, gelato
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real aged balsamic — drops finish cheese, strawberries, gelato
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
Peel peaches, pit them and slice them. Tear up 6 to 8 mint leaves. Alternate peaches, mint and cheese on a serving dish. Drizzle with balsamic reduction. For the balsamic reduction: Heat 8 ounces of balsamic vinegar in a heavy saucepan to a simmer. Continue to simmer and reduce it for 30 minutes or to your desired thickness. Remove from heat and allow to cool. It will thicken more as it cools. Drizzle over salad.