Stone Fruit Caprese Salad recipe | PCC Community Markets

Ingredients

• 1/4 cup white balsamic or champagne vinegar
• 1/4 cup olive oil
• 2 teaspoons honey
• Salt and freshly ground black pepper, to taste
• 5 ripe stone fruit (plums, nectarines, peaches, etc.), sliced 1/2-inch thick with skin on
• 4 balls fresh mozzarella, sliced
• 1/2 cup loosely packed Thai basil leaves