I always tell myself that I need to prepare more salad dressings to make sure I actually eat the bin of lettuce I buy every week. A portion of that bin generally ends up as compost more often than not. Well, I finally made another vinaigrette and not a single piece of lettuce went to waste. It only takes a few minutes, so I’m not sure why I don’t make them more often. This Red Wine Peach Vinaigrette is bursting with summer flavor. Sliced peaches are blended with red onion, garlic, red wine, balsamic vinegar, and olive oil. I bought a couple of extra peaches to slice and toss into the salad.
I used Cabernet Sauvignon for the wine.
Completely ripened peaches are best for pureeing into a smooth vinaigrette.
Red Wine Peach Vinaigrette
Adapted from Dine and Dish
~1 1/2 cups
2 peaches, pitted and sliced
2 tablespoons chopped red onion
1 tablespoon minced garlic
1/4 cup dry red wine
1/4 cup balsamic vinegar
salt and pepper to taste
1/2 cup extra virgin olive oil
In a blender or food processor, combine, peaches, red onion, garlic, red wine, vinegar, salt, and pepper.
While blending, slowly pour in olive oil to desired consistency.
Serve immediately or refrigerate for a couple of days or so.