I eat a salad every single day, sometimes two. It is inevitable not to get sick of the same ol’ dressings and toppings. I do a pretty good job of trying to switch it up between spinach, greens, kale, fruits, veggies, and crunchy toppings (it’s all about the crunch). This was my effort to try to make my pile of greens a little less boring. I’ve made this dressing for several different people, my mom, and her friends, and they all LOVED it. It is super fresh and light and it is a great accompaniment to any summery salad.
P.S. Summer please don’t end.
1 large peach, cut into chunks
zest and juice of 1 lemon
1 tsp. dijon mustard
1 T. honey
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. water
1/3 c. white (golden) balsamic vinegar
1/4 c. extra virgin olive oil
Pureé all ingredients except for olive oil in a blender or food processor until smooth. About 30 seconds or so should do it. Next, add olive oil and pureé for another 30 seconds – 1 minute until combined. Drizzle over your favorite salad and store leftover dressing in an airtight container in the fridge for up to 1 week.
YUM.
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