Recipe

Step 1: Remove the leaves from the basil stems. Halve the peaches and remove the pits. Tear the peaches into big irregular pieces and put them in a bowl.

Step 2: Toss with the basil leaves, a pinch or two of fleur de sel, and a drizzle of olive oil.

Step 3: Cut the mozzarella into 4 wedges and place in four shallow bowls. Season with fleur de sel and crushed pepper and drizzle with olive oil.

Step 4:Garnish with the peaches and basil leaves and finish with a dash of balsamic.

Reprinted with permission from Greg Marchand’s Frenchie (2014 Artisan Books).