Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
This sweet and tangy vinaigrette can be drizzled over fresh greens or used as a topping for grilled pork or chicken. Packaged in a decorative bottle with a homemade tag, this recipe makes a great gift for the cooks on your list.
Makes 1 1/4 cups
3/4 cup frozen sliced peaches or mango, thawed
3 tablespoons peach preserves
2 tablespoons plus 2 tsp. apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 cup canola oil
1 1/2 teaspoons poppy seeds
Process peaches, peach preserves, vinegar, Dijon mustard, and salt in a food processor until smooth. With processor running, pour canola oil through food chute in a slow stream. Process until smooth; stir in poppy seeds.