Peach Caprese with Chopped Pistachios

• 2-3 ripe peaches, thinly sliced
• 1 pound fresh mozzarella, sliced
• 1/4 cup Marc de Champagne Vinegar or Peach Vinegar
• 2-3 tablespoons Basil Extra Virgin Olive Oil
• 1/4 cup roasted, salted chopped pistachios
• fresh mint for garnish
• 2 tablespoons honey (try our Salted Honey)
  
• flaky sea salt for sprinkling

Directions

1. Arrange the slices of mozzarella on a platter.
2. Top with thinly sliced peaches.
3. Drizzle with champagne vinegar, then olive oil.
4. Sprinkle on the chopped pistachios, and garnish with fresh mint leaves.
5. Drizzle with honey, and sprinkle with flaky sea salt to finish.

Recipe and photo modified from Spices in My DNA blog.