Doris made this salad dressing the other day while we were here in Chatham. DELICIOUS!! I have so much basil at home at least I know where 10 leaves can go.
Peach-Pureé Vinaigrette
By Mark Bittman
YIELD
About 1 cup (enough for 6 to 8 cups of greens)
- ½ cup peach purée (or peach preserves) one peach = 1/2 cup
- Salt and freshly ground pepper to taste
- 1 Chopped shallot
- ½ cup extra-virgin olive oil
- ¼ cup white wine vinegar or sherry vinegar
- 10 leaves fresh basil, washed
- Combine all of the ingredients in a blender, and blend until they are smooth. (I just chopped by hand and mixed in an empty jar, leaving more texture. Use to dress a green salad within 1 hour.
This works for 4.
Double or triple for larger group.
Serve over arugula with chilled or hot cheese tortellini, grilled peaches, topped with sliced red onion & chopped roasted pecans.
