Grilled Peach And Buffalo Mozzarella Salad

• 3/4 cup balsamic vinegar
• 2 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 2 firm-ripe peaches (12 oz. total), halved and pitted
• 4-1/2 tsp. extra-virgin olive oil
• 4 cups lightly packed baby arugula (about 2-1/4 oz.)
• 1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)

1. Prepare a medium gas or charcoal grill fire.
2. Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.
3. Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.
4. In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

balsamic vinegar, thyme, kosher salt, peaches, extravirgin olive oil, baby arugula, buffalo mozzarella

Taken from www.epicurious.com/recipes/member/views/grilled-peach-and-buffalo-mozzarella-salad-50091158 (may not work)