Grilled Peach Caprese Salad

4 peaches pitted and sliced

1 pound of ripe, preferably heirloom tomatoes, quartered

1 bunch of fresh basil, cleaned and torn

8 oz of fresh mozzarella di bufala

1/2 cup of extra virgin olive oil

Salt and pepper to taste

4 tbsp of balsamic vinegar(peach, lemon, traditional, fig, strawberry, blueberry, espresso)

Slice peach and drizzle with olive oil and grill for 1 to 2 minutes on each side

Slice mozzarella

Clean basil

Combine balsamic, extra virgin olive oil and salt and pepper in a bowl to emulsify

Layer ingredients on plate or bowl then drizzle with vinaigrette

Optional-add drizzle of Two Hives Honey