This dressing goes with an escarole, arugula, almond, and white peach salad, but would be nice with Little Gems or romaine with almonds and Gorgonzola Dolce and some peach scattered around. It would even be nice drizzled on crostini topped with Gorgonzola and arugula. If you don’t feel like washing the blender. You can do this by hand, just be sure to thoroughly pulverize the white peach before whisking it in.
INGREDIENTS:
¼ cup good quality sherry vinegar 2 tablespoons white peach, peeled and diced finely ½ tablespoon shallot, minced 1 teaspoon sweet-hot mustard ¼ teaspoon fresh thyme, minced Salt and pepper to taste ¾ cup mild flavored olive oil (reserve the peppery Tuscan oils for another time)METHOD:
Put everything but the oil into the blender, and leave for 10 minutes for flavors to marry.
Turn on the blender to low and work up to high. Puree on high until all the ingredients are homogenous. Puree 20 seconds more, and then remove the plug in the center of cap and slowly drizzle in the oil in a thin steady stream until is all is used and the dressing is emulsified.
At this point, the dressing is ready to use. Use or store in the refrigerator for up to 3-4 days.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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