On a hot summer evening, capture the pleasures of the season by serving this sweet and fruity vinaigrette over greens or fruit -- perhaps with the addition of a piece of chilled broiled or grilled fish. I like to garnish the creation with fresh blueberries.
1 peach (at room temperature), peeled, pitted, and quartered
¼ cup canola oil
2 tablespoons fresh lemon juice
2 tablespoons white rice vinegar
1 teaspoon honey, or to taste
Dash of freshly ground pepper, or to taste
Purée all of the ingredients in a blender or food processor until smooth. Taste and adjust the seasoning. Chill for at least one hour to allow the flavors to blend. Stir before serving.
For the freshest flavor, make this vinaigrette just before serving; it will keep for up to 1 day in a tightly closed container in the refrigerator.
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