Pickled Peaches, Tomatos, Mint and Mozzarella

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This salad screams, “Serve me at brunch!”

Toss

-2-3 fresh peaches, cored and sliced into small wedges, covered in a few splashes sherry, cider, champagne  or any lovely flavoured vinegar with some chopped herbs and a sprinkle of brown sugar; allowed to marinate for 20 minutes or more

-Some tomatoes of assorted colours and shapes sliced into rounds

-Torn pieces of fresh buffalo mozzarella

Drizzle

Drizzle some olive oil and lemon juice and splash on a few splatters of dijon mustard. Add sea salt and cracked black pepper.

Top

Top with some torn mint leaves.

SONY DSC

SONY DSC

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