Peach Caprese with Tarragon and Fig-Infused White Balsamic

Peach Caprese with Tarragon and Fig-Infused White Balsamic
Every once in a while, you encounter a truly perfect bite. The yogi in me asserts that in life, they are all perfect, though I know that many times, it can be hard to see things this way. If I’m being honest, the last few months have been very strange for me, and I know that the latter part of the statement I just made definitely applied. And, you know, I realize I have not even really filled you in on very much of the strangeness. I apologize for my negligence, and I think it might be a good time for us to discuss.

After two months in limbo, I have finally settled into the new house in Florida. In that time span, I began researching graduate school programs and making decisions regarding next steps. Excluding the fact that I need to take the GREs, that I have 500 different interests and pursuits, and that I have one more mental mountain of a paragraph to write to complete my personal statement, this is a really exciting time for me. I have also spent the last month teaching the Friday morning Gentle Yoga class at the studio from which I received my RYT-200 training! It is such a privilege to have encountered these possibilities and opportunities, and there is a small voice in the back of my Ashtangi brain that repeats the words of Pattabhi Jois, “Practice, practice, and all is coming.”
Peach Caprese with Tarragon and Fig-Infused White Balsamic

You know, transition is difficult. But imagine if the things that are waiting for you during or after the settling of the dust were never available to you. Imagine if you never knew they could be a part of your human experience! Imagine me never moving to Florida and encountering Limbo and researching next steps and teaching yoga…imagine me never, amidst the rise and fall of change, buying a peach, some mozzarella, and some tarragon to make a Caprese Salad.

I have lived in Italy. I have eaten in various regions of Italy. Let me tell you: those Italians sure know what they are doing when it comes to fresh, high-quality produce and ingredients. But sometimes, you just find yourself in a different place than you were before, lying on the floor of your new bedroom and listening to the new Death Cab for Cutie album and reflecting on past things that you have encountered and enjoyed, and you just need to put a twist on what you used to know. And then you cut yourself a slice of that ripe, juicy peach and softly dense mozzarella-both dressed in olive oil, fig-infused white balsamic, and fresh tarragon-and you have found it. You have found the perfect bite that was waiting for you all along. And life can never be the same again.

One Year: Turkey, Black Bean, and Sweet Potato Tacos
Two Years: Iced Coffee Sangria

Peach Caprese with Tarragon and Fig-Infused White Balsamic
Serves 2-4

1 ripe peach, stoned, peeled, and sliced into 1/4″ thick rounds
1 8-oz ball fresh mozzarella, sliced into 1/4″ thick rounds
sea salt and ground black pepper
fig-infused white balsamic vinegar, for drizzling
extra virgin olive oil, for drizzling
fresh tarragon, finely chopped, for sprinkling

On a large plate, layer the peach and mozzarella slices in an alternating pattern. Season with desired amount of sea salt and ground black pepper. Drizzle with white balsamic vinegar and olive oil. Sprinkle with fresh tarragon. Serve.



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