Makes about 3/4 cup.
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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.