Winderlea Vineyard & Winery’s Peach Caprese Salad

2 large ripe peaches (firm and not overly ripe)
2 balls of fresh mozzarella
16 large fresh basil leaves
8 fresh mint leaves
High quality balsamic vinegar
High quality olive oil
2 tablespoons unsalted butter
Pinch of salt

Slice the peaches about 1/4” thick. Melt the butter in a grill pan and grill the peaches until slightly soft and caramelized. Slice the mozzarella in 1/4” slices. Assemble ingredients by layering grilled peach, basil leaf and mozzarella slice across a plate and repeat. Drizzle desired amount of balsamic over slices and squeeze a couple of drops of olive oil around the plate. Finish by chopping fresh mint and sprinkling on top of the salad along with a pinch of salt.