Georgia Caprese Salad with Lime Vinaigrette

From My Carolina Kitchen

Vinaigrette:

Juice and zest of 1 lime

1 tablespoon champagne or white wine vinegar

4 tablespoons olive oil

1 tablespoon honey

1 tablespoon water

½ teaspoon salt

Salad:

4 ounces tiny water-packed mozzarella cheese balls

4 ripe peaches (southern if you can find them), unpeeled, each cut into 8 wedges

Freshly ground black pepper to taste

½ cup fresh basil leaves, torn into pieces

1/8 cup fresh mint, torn into pieces

Prepare the vinaigrette by combining the ingredients in a glass jar with a screw top lid. Shake well to combine and set aside. Cut cheese into 1-inch pieces (or leave whole if they are small balls) and gently toss with the peaches. Add the vinaigrette and toss again gently. Add a little freshly ground black pepper and the basil and mint pieces. Serve right away.

Adapted slightly from Southern My Way by Gena Knox – serves 4