Monday, August 20, 2012

Peach Vinaigrette

 I was a very picky eater growing up.  Considering my adventuresome eating habits these days, that's hard to believe.  But as a kid I knew what I liked and I hardly ever strayed from that short list.  A list which included peanut butter sandwiches every day for lunch (hold the jelly, please), but certainly did not include tomatoes, any kind of squash, and most especially peaches.  And heaven help you if my plate came to the table and one potion was touching another.  I was not going to eat food that touched!
 I'm thrilled to say that these days most of the no-nos from my childhood "won't-eat list" are regular visitors to our dinner table.  And it especially excites me that my oldest son will try just about anything I put on his plate.  It's such a joy to be able to teach him about different veggies and fruits, and even food from different cultures.  My little man has even tasted olive oils with me straight from the bottle.  The saleswoman was amazed that he had such a sophisticated palate- he much prefers the spicy, heady oils to the smooth fruity ones.  I'm a proud mama, to be sure.
 Lest you think I have an easy time of getting dinner on the table with no complaints, let me set the record straight.  My little one is another story all-together.  He's on a strict peanut butter (and jelly!) and fruit diet.  It's frustrating, but hopefully, like me, he'll grow out of it and come to appreciate all the things his mother tried to put on his plate when he was little.  At least I have no trouble getting him to eat fruit.  And peaches, the fuzzy-skinned fruit I abhorred as a child, are high up on his list of faves.  Even he approved of the peach infused vinegar his big brother picked out on the day of our olive oil tasting.  We all loved the fruity tang and peachy aroma of the custom mixed white balsamic vinegar the moment it touched our lips.  Now if I could just get my husband on board with it.  Ah well, more for me.....
Peach Vinaigrette
Makes about 3/4 cup.
For a printable version, click here.

I used the peach infused vinegar we found on our tasting day for this vinaigrette.  I think a champagne or white balsamic vinegar would work just as well in its place.  If you want to try making your own, here's a description of how to make the infused vinegar from Martha Stewart.  The peach is the star of the show, so make sure it's perfectly ripe and has a fresh, strong peach aroma.  I've used the vinagrette both to dress a salad of mixed baby greens as well as over a peach and mozzarella caprese salad.  It would be fantastic drizzled over a grilled pork chop or roasted chicken as well.

1 ripe peach, peeled, pitted and coarsely chopped
3 tbs peach infused vinegar
1 tsp honey
pinch of sea salt
3-4 tbs light flavored oil such as canola (to make it really special, use a nut oil such as hazelnut, pecan or walnut oil)

Place all ingredients except the oil in a blender.  Blend until smooth.  With the blender running, slowly drizzle in the olive oil.  The dressing will keep in the refrigerator for one week.

To make the peach caprese salad, alternate slices of peaches and fresh mozzarella cheese on a plate.  Sprinkle with torn basil leaves.  Drizzle the peach vinaigrette over the top.

1 comment:

  1. Really pretty! Love the idea of using it over pork as well as salads. Thanks for the recipe.