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Spinach and Arugula Peach Caprese Salad
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Description
A simple and delicious salad perfect for a late summer luncheon.
Ingredients
- 1 cup Balsamic Vinegar
- 5-¼ ounces, weight Spinach And Arugula Mix
- 1 cup Fresh Basil Leaves
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Fresh Lemon Juice
- 1 cup Peaches, Thinly Sliced And Quartered
- 1 cup Yellow Tomato, Thinly Sliced And Quartered
- 8 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced And Quartered
- Salt And Pepper, to taste
Preparation
In a medium saucepot on medium low, add balsamic vinegar and simmer for about 25 minutes until balsamic reduces to half and becomes thicker. Set aside.
In a large salad bowl, toss spinach, arugula and basil with ⅓ cup balsamic reduction, olive oil and lemon juice. Layer on top of the leaves the peaches, tomato and cheese. Drizzle with remaining balsamic and season with salt and pepper.
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