1 large shallot, thinly sliced
⅓ cup vinegar
¼ cup water
2 teaspoons honey
2" piece beet
For the Salad
3 peaches, cut into ½" wedges
8 ounces fresh mozzarella
1 tablespoon extra-virgin olive oil
Handful of basil leaves
Salt and fresh cracked black pepper to taste

Make the Pickled Shallots

In a sealable jar add shallots, vinegar, water, honey, salt, and beet. Close tightly and shake until salt and honey dissolve. Refrigerate overnight.

Assemble the Salad

Arrange peaches on a serving platter. Tear mozzarella into bite-sized pieces and add to the platter. Drizzle with olive oil and finish with basil leaves, pickled shallots, salt, and pepper.