Buzzworthy Honey Recipe

Grilled Peach-and-Mozzarella Salad

5 peaches

3 green onions sliced

1/4 cup chopped fresh cilantro

3 tablespoons honey

1 teaspoon salt

1 teaspoon lime zest

1/2 cup fresh lime juice

3/4 teaspoon ground cumin

3/4 teaspoon chili powder

1 1/2 tablespoons tequila (optional)

1/3 cup olive oil Vegetable cooking spray

1 (6-oz.) package watercress or baby arugula, thoroughly washed

3/4 pound fresh mozzarella, cut into 16 (1/4-inch) slices

Garnish: fresh cilantro sprigs

Peel and cut the peach. Break the remaining 4 peaches into 28 (1/4-inch-thick) circles and split across the stem and bottom ends.

Process the sliced peach, the green onions, the next 7 ingredients and, if necessary, the tequila in the food processor for 10 to 15 seconds or until smooth. Add oil and pulse 3 to 4 times or until well blended.

Cover the cooled cooking grill with the cooking spray and place on the grill. Preheat the bbq to 350 ° to 400 ° (medium-high). Brush the peach rounds on both sides with 1/3 cup of peach coating.

Grill the peach rings, covered with a grill lid, over 350 ° to 400 ° (medium-high) heat for 3 to 5 minutes on either side or until the grill marks emerge.

Arrange the watercress uniformly on four tiles. Alternately add 4 circles of roasted peach and 4 slices of cheese on each dish of watercress. Top each with three more rounds of peach. Drizzle the leftover peach sauce. Garnish, if you want.