Elegant and delicately sweet, this White Peach Sherry Vinaigrette balances the fruit’s floral notes with the nutty richness of sherry vinegar and the subtle bite of shallots and mustard. It was originally featured with the Escarole, Arugula, Almond, and White Peach Salad, but it’s just as lovely over tender Little Gem or romaine lettuces paired with almonds, Gorgonzola Dolce, and fresh peach slices. Drizzle it over crostini topped with Gorgonzola and arugula for a sophisticated appetizer, or whisk it into your favorite summer salad for a bright, luxurious finish.
INGREDIENTS:
1/4 cup good quality sherry vinegar
2 tablespoons white peach, peeled and diced finely
1/2 tablespoon shallot, minced
1 teaspoon sweet-hot mustard
1/4 teaspoon fresh thyme, minced
Salt and pepper to taste
3/4 cup mild flavored olive oil (avoid strong or peppery oils for this dressing)
METHOD:
In a blender, add the sherry vinegar, peach, shallot, mustard, thyme, salt, and pepper. Let the mixture stand for 10 minutes to allow the flavors to meld.
Blend on low speed, gradually increasing to high, until the mixture is smooth and the peaches and shallots are fully puréed.
With the blender running on medium speed, remove the center plug from the lid and slowly drizzle in the olive oil in a thin, steady stream. Continue blending until the vinaigrette is thickened and emulsified.
Taste and adjust seasoning if needed. Use immediately or transfer to a jar with a tight-fitting lid and refrigerate for up to 3–4 days. Shake well before serving.
SERVING SUGGESTIONS:
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Toss with arugula, escarole, or Little Gems and sliced peaches.
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Drizzle over grilled chicken or shrimp.
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Use as a dip for Gorgonzola-topped crostini with fresh herbs.
YIELD: 1 cup
