Peach and Mint Caprese Salad with Curry Vinaigrette

Ingredients

• 8 servings pepper black freshly ground
• 0.5 cup champagne vinegar 
• 8 servings coarse kosher salt 
• 0.5 tablespoon madras curry powder 
• 10 sprigs basil fresh
• 10 sprigs mint leaves fresh
• 0.5 teaspoon mild honey 
• 4 balls mozzarella cheese (8 oz. each, preferably buffalo's milk; see Notes)
• 0.5 cup olive oil extra-virgin
• 4 large peaches white yellow rinsed peeled

Equipment

• bowl
• frying pan
• whisk
• cutting board

Directions

1. In a dry (not nonstick) skillet, toast curry powder over medium heat, stirring constantly, until fragrant, a shade darker, and just starting to smoke, 2 minutes.
2. Transfer to a bowl; let cool briefly.
3. Whisk in olive oil, vinegar, and honey. Set aside.
4. Slice mozzarella into 1/2-in.-thick pieces and set aside. Peel peaches, cut in half lengthwise, and remove pits. Set each half flat on cutting board and slice into 1/2-in.-thick half-moons; set aside. Pluck mint and basil leaves from stems and set aside.
5. Lay a couple of pieces of peach in center, top with a leaf or two of mint and basil, drape on a piece of mozzarella, or repeat layering 2 or 3 times. Top each stack with 2 peach slices and a sprig of mint.
6. Drizzle with curry vinaigrette, season with salt and pepper, and scatter a few mint and basil leaves on each plate.