Hudson Valley Caprese Salad
Laurel's recent trip to Ironman Switzerland, specifically this picture,
inspired me to make a local version of her meal. Well, it didn't just inspired me, it basically made me drop what I was doing and go buy the best quality mozerella I could find.
I had on hand the tomatoes and basil Amy and I picked at Phillies Bridge Farm and while searching for the "mutz" I picked up some valley grown donut peaches. To that I added a sprinkle of maldon sea salt, a drizzle of olive oil, and a few grinds of black pepper.
We ate this salad as an early lunch after a run -- 9 miles for the IronWoman and 4 leisurely paced miles for me.