This peach vinaigrette is a light and refreshing salad dressing that is perfect for summer. Easy and versatile this peach salad dressing can be used on green salads, fruit salads, or even grilled chicken or fish. It's naturally gluten free and dairy free!
To cook and caramelize the peach, heat a small skillet over medium heat and add a splash of water (about 2 tablespoons), throw in the sliced peach.
Observe when the water is almost evaporated and add the maple syrup, let it cook until the liquid caramelizes around the peaches, stirring occasionally. About 4-5 minutes until reduced.
Let the cooked peach cool completely before adding to the rest of ingredients.
If you decide to make the peach vinaigrette with fresh peach, you just peel and core it and add with the rest of ingredients when blending.
Step 2. Combine and blend the ingredients:
Simply combine all of the remaining ingredients (oil, vinegar, Dijon mustard, maple syrup, garlic, salt and pepper) in a blender and blend until smooth. I used this small blender cup of my Beast blender, it’s perfect for blending small portions.
If you don’t want an intense garlic flavor, just smash the cloves and let them infuse in the olive oil for 15 minutes prior to making the peach salad dressing. Then discard the cloves.
Transfer to a jar or small container and keep refrigerated up to a week. If you’re making your peach vinaigrette recipe with fresh peach, try to consume it within 3 days. It will spoil faster.