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1
In a dry (not non-stick) skillet, toast curry powder over medium heat stirring constantly until fragrant, a shade darker, and just starting to smoke, 2 minutes.
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2
Transfer to a bowl; let cool briefly.
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3
Whisk in olive oil, vinegar, and honey.
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4
Set aside.
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5
Slice mozzarella into 1/2-inch-thick pieces and set aside.
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6
Peel peaches, cut in half lengthwise, and remove pits.
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7
Set each half flat on cutting board and slice into 1/2-in-thick half-moons; set aside.
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8
Pluck mint and basil leaves from stems and set aside.
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9
Set out 8 small plates or flattish bowls and build a loose tower of salad on each: Lay a couple of pieces of peach in center, top with a leaf or two of mint and basil, drape on a piece of mozzarella, or repeat layering 2 or 3 times.
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10
Top each stack with 2 peach slices and a sprig of mint.
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11
Drizzle with curry vinaigrette, season with salt and pepper, and scatter a few mint and basil leaves on each plate.
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12
Notes: Use good peaches, and splurge on a buffalo mozzarella if you can--it's creamier and tangier than cow's-milk mozzarella, and it really elevates this salad.
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13
(It's very perishable, though, so check the sell-by date and use it fast.)
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14
You can make the vinaigrette up to a week ahead; mozzarella, peaches, and herbs can be prepared the morning of the party and kept in the refrigerator (toss peaches with a bit of vinaigrette to prevent browning; drain cheese in a colander before plating).
