Grilled Peach and Fresh Mozzarella Salad with Beurre Blanc Vinaigrette

Juicy grilled peaches meet creamy fresh mozzarella and crisp baby greens, all brought together with a warm, citrus-kissed beurre blanc vinaigrette. Finished with fresh herbs for a bright, elegant bite.

Made with:

9663 - Custom Culinary Gold Label Beurre Blanc Sauce

What You'll Need

Qty	Ingredient
1/4 c.	Oil, olive
3 lbs.	Dole IQF Sliced Peaches, thawed (or fresh, when in season)
3 lbs.	Galbani Fresh Mozzerella sliced log or bocconcini
2 lb.	Gold Label Beurre Blanc Sauce
1/4 c.	Orange zest
1/4 c.	Vinegar, rice wine
1/4 c.	Honey
2 lb.	Arugula, Baby, or Spring Mix
1/4 c.	Mint or basil, fresh, chiffonade

PREPARATION

In a small saucepan, warm the beurre blanc, zest, vinegar, and honey together until the mixture reaches a simmer. Set aside to keep warm.
In a mixing bowl, gently toss the peaches with the oil to coat them evenly. Grill the peaches for 1 to 2 minutes, or until they are warm and lightly charred.
To plate, place a small amount of greens on a tasting plate or in a bowl.
Top with 1 ounce of peaches, 1 ounce of mozzarella, and a ladle of the warm vinaigrette.
For an alternative presentation, cut the grilled peaches in half and skewer them, alternating with fresh mozzarella.
Garnish with fresh herbs and serve with a ramekin of the beurre blanc vinaigrette.

CHEF'S TIP