Joint Custody Peach Caprese

My husband is such a good man. I was feeling incredibly tired today so he offered to cook dinner. He’s a great cook, so the him-cooking part isn’t particularly noteworthy, it’s just that that’s usually my job… He brings home most of the bacon and I fry it up. I’m also the one who comes up with all of the meal ideas so it tends to be difficult for me to tell him what I had in mind without sounding like he’s the sous to my Chef.
But tonight I had a vision of a Caprese salad made with peaches and I just couldn’t bring myself to get in there and do it myself. So I had to talk it out with him from the couch as he was in the kitchen being so patient attempting to paint my picture. This salad came out beautifully and I will definitely do it again, or should I say ‘order’ one again… It was so simple, with not a thing to cook – exactly what this hot day called for. We served ours tonight with a whole grain mustard-crusted chicken breast, but it would be a great appetizer, light lunch or I’m even thinking of putting everything in smaller versions on a stick and serving them as hors d’oeuvres at my next cocktail party.
This ‘recipe’ seems so silly to actually write out, because it’s basically slicing a couple of things and arranging it on a plate but I do encourage you to try it…and to also blur your eyes a bit when you look at the picture so it looks a tad better, (that was my only job of the night and I screwed it up)

*Joint Custody Peach Caprese
-Slice in half some ripe, but still firm peaches. Remove pit. Cut each half into fairly thick slices, just as you would a tomato. Set aside.
-Slice equal amounts of fresh mozzarella into slices with the same thickness. Set aside.
-Pick the prettiest fresh basil leaves from your plant and set aside.
-Pick the same amount of fresh tarragon leaves and chiffonade. Set aside.
-Assemble salad by alternating 1 peach slice, 1 mozzarella slice, and a basil leaf or two on your plate. Repeat as many times as you’d like.
-Sprinkle the salad with the tarragon.
-Drizzle with some extra virgin olive oil and season with salt and pepper.
-Eat quickly.
-Order more.