Peach And Mint Caprese Salad With Curry Vinaigrette

By Sunset
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1/2 tablespoon Madras curry powder

1/2 cup extra-virgin olive oil

1/2 cup Champagne vinegar

1/2 teaspoon mild honey

4 balls mozzarella (8 oz. each, preferably buffalo's milk; see Notes)

4 large firm-ripe yellow or white peaches, rinsed but not peeled

10 to 12 sprigs fresh mint

10 to 12 sprigs fresh basil

Sea salt or coarse kosher salt

Freshly ground black pepper

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