Vegan Summer Peach Caprese Salad

In a mixing bowl, toss the peach wedges, greens, and arugula in one tablespoon of olive oil, lemon juice, and a pinch of salt and pepper. Chiffonade the larger basil leaves into ribbons and set aside. On a large platter, begin layering greens, peaches, vegan mozzarella, and basil leaves. Finish with a drizzle of balsamic glaze, remaining olive oil, salt, pepper, and basil ribbons. Serve and enjoy immediately.

*Miyokos Smoked or Fresh Italian Organic Cashew Mozzarella works wonderfully. It can be sliced or crumbled using your fingers.

**Simmer 1 cup of balsamic vinegar and ¼ cup of sugar over medium heat until reduced (about 15 minutes). Cool completely and store for use.