Try this simple summer salad with Blood Orange Thyme Infused Olive Oil, with Lavender Infused Balsamic Vinegar, or with a bit of both. All are delicious and refreshing, perfect on a midsummers night!
| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 3 large ripe peaches
- 8 oz fresh mozzarella (a baseball size ball or larger works well)
- 1-2 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil (if using)
- 1-2 Tbsp Pickle Creek Lavender Infused Balsamic Vinegar (if using)
- 1-2 sprigs fresh thyme
- 1 pinch sea salt
Ingredients
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Instructions
- Slice fresh mozzarella ball(s) into ¼-inch thick round slices.
- Slice peaches into ¼-inch thick round slices. To get the best slices, start on one outside edge of a peach and slice toward the middle until you hit the pit. Then slice the other half of the peach in the same manner, moving from outside in, until you hit the pit. The goal is to produce nice rounds that will match well with the mozzarella slices.
- Arrange mozzarella and peach slices so they alternate in a pretty pattern around the plate.
- Drizzle Blood Orange Thyme Olive Oil OR Lavender Balsamic Vinegar OR both the olive oil and the vinegar over the arranged slices of peaches and mozzarella. Sprinkle just a pinch of salt over the plate.
- Strip fresh thyme leaves from their stems and use to garnish your salad. Serve immediately. Enjoy!
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