Peach & Mozzarella Salad April 28 2015



5 peaches, 3 green onions sliced, 1/4 cup chopped fresh cilantro, 3 T. SDHC Raw Orange Blossom Honey, 1 t. salt, 1 t. lime zest, 1/2 c. lime juice, 3/4 t. cumin, 1 T. tequila, 1/3 c. olive oil, 6 oz. watercress, 3/4 lb. fresh mozzarella cut into 16 slices

Peel and chop 1 peach. Cut remaining peaches into rounds.
Process chopped peach and next 8 ingredients in a food processor until smooth. Add olive oil and pulse a few times until combined.
Brush peach rounds with 1/3 cup of dressing. Grill covered at medium-high heat for 3-5 minutes per side.
Arrange watercress on 4 plates. Alternately layer 4 peach rounds and 4 mozzarella slices on top of watercress. Top each with 3 more peach rounds. Drizzle with remaining dressing.