YIELD: 24 servings
1 1/2 cups extra virgin olive oil
3/4 cup balsamic vinegar
3 Tbsps. shallot or onion, minced
2 1/4 tsps. salt
3/4 tsp. freshly-ground black pepper
45 oz. canned, sliced cling peaches in light syrup, drained
3 lbs. baby spring greens or mesclun salad mix
4 1/2 lbs. fresh baby mozzarella balls, drained (or fresh mozzarella cheese, cut into small chunks)
1 1/2 cups fresh basil leaves, sliced and packed
1 1/2 cups pine nuts, toasted
- FOR THE DRESSING: In a medium bowl, combine oil, vinegar, shallots or onions, salt and pepper. Mix well until blended; set aside.
- Cut peach slices into bite-sized pieces; set aside.
- FOR EACH SERVING: place portioned peaches, greens, mozzarella cheese, basil and pine nuts in mixing bowl. Add portioned dressing and toss well. Arrange on serving plate; garnish with additional freshly-ground pepper, if desired.
Recipe and photo from California Cling Peach Board.