Peach Caprese with Tarragon and Fig-Infused White Balsamic
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.