Peach Panzanella


For vinaigrette:

1/2 firm, ripe peach
1/2 cup basil leaves
1/2 medium shallot
1T agave
1/2 cup white wine vinegar
1/2 tsp salt
1 cup vegetable oil
1/2 cup olive oil
For Salad:

6oz vinaigrette
bread (staled aka day old, 2 cups torn, or cubed)
2 fresh peaches (chunked)
2 fresh tomato (chunked)
1 cucumber (chunked)
1/4 red onion (THIN shaved)
1 loose cup of fresh basil leaves, torn
Salt and Pepper to taste
Cherry sized mozzarella balls or pearls.


Make vinaigrette. Mix everything but oil in a blender. Pulse on high to combine.

Slowly add oil on low speed.

Take 6 oz of vinaigrette, add to large bowl for mixing. Add bread and allow to soak briefly.

Add peaches, tomato, cucumber, red onion, basil leaves + salt and pepper. Taste, and season.

Prepare a platter with a bed of spinach. Serve salad atop spinach bed, and arrange fresh mozzarella around.

Serves 4