Peach & Mint Caprese Salad with Curry Vinaigrette Recipe – Sunset Magazine

Ingredients

• 1/2 tablespoon Madras curry powder
• 1/2 cup extra-virgin olive oil
• 1/2 cup Champagne vinegar
• 1/2 teaspoon mild honey
• 4 balls mozzarella (8 oz. each, preferably buffalo's milk; see Notes)
• 4 large firm-ripe yellow or white peaches, rinsed but not peeled
• 10 to 12 sprigs fresh mint
• 10 to 12 sprigs fresh basil
• Sea salt or coarse kosher salt
• Freshly ground black pepper