Roasted Peach Balsamic Dressing

4 Little Words. Big Flavor Energy. | SPG Recipe Collection

If you've been following the order of roasted peach things, there was the original recipe from which all recipes spawned, then a smoothie recipe (of course!), and now...this thing. This very thing right here. Which, like my Peanut Butter Budget Cups, was a collage of what I had on hand. Same rules apply here, folks. I used what I liked and had on hand. Know why?

Because roasted peaches and balsamic vinegar are a natural match, but I very strongly dislike balsamic vinaigrette. To me, it's an excuse as a dressing. A fallback. A 'healthier' alternative (unequivocally nooo). Usually sweet for some reason and not at all appealing. So if I were going to do a balsamic-dressing-type-thing, I needed to create it for someone like me who has strong opinions on such matters. Then again, I have strong opinions on many matters, so I guess it fits right in line...

Ingredients:

• 2 roasted peaches

• 1 small clove garlic, chopped fine

• 3 tablespoons fresh chopped chives OR 2 tablespoons dried chives

• 1/4 tsp cracked black pepper (or more to taste)

• 1/4 tsp salt (to start); I use kosher salt and up to 1/2 tsp to balance sweetness

• 3 tbsp water

• 2 tbsp Extra Virgin Olive Oil

• 2 tbsp balsamic reduction OR 1 tbsp balsamic vinegar (more on that in a second)

  
  

If using for a marinade (because you should), add 1 more tablespoon Extra Virgin Olive Oil and 1 more tablespoon water. This is excellent for chicken or pork, or even tofu. Yes I did say that.

Make It:

• Put everything into a blender and blend until smooth.

• OR: If you're lucky enough to have a brother who understands your love of kitchen tools and the color red, then he buys you a stick blender for the holidays, like this little Cuisinart beauty right here:

  

  Yes, I still have the sticker on it. Habit from my Dziadzi.

• If using a stick blender, put everything in the blender cup it comes with, because that's what it's there for, and blend, like so:

  

  

• That's it. Pour over your desired protein if marinating, and let sit for at least 2 hours, or store in the fridge as a veggie dip or a hearty salad dressing. You're welcome.

NOTES:

• Garlic is RAW (I know, duh). What I mean is that she's spicy and gets even more powerful when chopped and chilling in a dressing in a fridge. I love it, but not everyone does. If that is off-putting to you, you may want to roast your garlic (400 degrees F, wrap a head of garlic in foil, roast 30 min, let cool, add 3 cloves of soft roasted garlic before blending) OR let the chives stand in for the garlic and add 1 more tablespoon fresh or dried chives.

• Product preference: I have been a fan of Queen Creek Olive Mill's oils and balsamic reductions for over a decade now. Based in Queen Creek, AZ, they grow and produce on-site. Because their balsamic reduction is so smooth, I can use 2 tablespoons in this dressing. If you're using "regular" balsamic vinegar, start with 1 tablespoon, as balsamic vinegar is SHAAAAAARP (I know, duh), and then add up to 1 tablespoon more to taste.

Whatever you do, it looks silky and sexy like this. Enjoy!

She is indeed a STUNNER.