When you’ve cured your sweet tooth this peach season, try your hand this summertime peach balsamic vinaigrette from chef Rachel Blumenstock of Cru Café in Charleston. This mix is perfect for sprucing up a fresh salad, finishing grilled meats, and more, and it utilizes staples already in your kitchen.

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1 quart

  • ¾ of a ripe peach
  • Sugar, enough to coat the peaches
  • 8 tablespoons balsamic vinegar
  • ½ tablespoon dijon
  • ½ shallot, diced
  • 3 teaspoons fresh thyme, finely chopped
  • 3 teaspoons sherry vinegar
  • 3 cups peanut oil
  1. Remove the pit from the ripe peach and place into a blender. Add just enough sugar to coat the peach and purée until smooth.
  2. Add balsamic vinegar, dijon, shallot, thyme, sherry, and peach mixture into a food processor and blend until fully incorporated.
  3. Place the peach and balsamic mixture into a plastic storage container and slowly add the oil until the dressing reaches the desired consistency.
  4. Keep the peach balsamic vinaigrette for up to a week in the refrigerator.
  • Recipe By
    Rachel Blumenstock of Cru Café in Charleston
  • Contributing City
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