1. Heat a small saucepan over medium heat 1 minute or until hot. Add vinegar, bring to a simmer, and cook 5 minutes or until vinegar is reduced to ¼ cup and coats the back of a spoon. Remove from heat. (Vinegar can be prepared up to 1 day ahead.)
2. Alternate peach and mozzarella slices on a large serving platter. Stack basil leaves, and roll up tightly beginning at 1 long side; cut basil crosswise into thin strips or, if using small leaves, leave whole. Arrange basil over peach and mozzarella slices.
3. Drizzle desired amount of reduced balsamic vinegar over salad, reserving remaining balsamic vinegar for another use; refrigerate in an airtight container up to 1 week. Serve salad immediately. Serves 4.

Recipe courtesy of Chef Matt Moore. Image courtesy of Oxmoor House.