Recipe: Red Top Peach Salad with Bush Beans, Mozzarella Cheese, and Basil
3 Red Top peaches, cut into 8 pieces each
½ lbs. of Bush beans, blanched in salted water, shocked and dried well
30 Leaves of basil
1 large container of Mozzarella, hand torn into 2-inch pieces, we soaked our cheese in salted hot water and put into the refrigerator overnight after it cooled
Meyer lemon juice to taste
Quality olive oil to taste
Kosher and freshly ground black pepper to taste
In a large mixing bowl, place all the ingredients, dress and season to taste.
Serve in a large, slightly chilled platter.