This dressing is featured with the Escarole, Arugula, Almond, and White Peach Salad, but is also nice with Little Gems or romaine lettuce with almonds and Gorgonzola Dolce and some peaches scattered around. It can also be drizzled on crostini topped with Gorgonzola and arugula.
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 (reserve the peppery Tuscan oils for another time)
Place all ingredients except the oil into the blender, and leave for 10 minutes for flavors to marry.
Turn on the blender to low and work up to high. Purée on high until smooth. Remove the plug in the center of blender cap and slowly drizzle in the oil in a thin steady stream until is all is used and the dressing is emulsified.
At this point, the dressing is ready to use. Use or store in the refrigerator for up to 3-4 days.
YIELD: 1 cup
4 cups peaches, peeled and stoned (about 6 medium peaches)
1 cup sugar
3 cups heavy cream
1 cup evaporated milk
1 tablespoon vanilla extract
In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
Add the cream, evaporated milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
YIELD: 1 1/2 quarts