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Peach-Poppy Seed Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
Yield Makes 1 1/4 cups
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.

Ingredients

  • 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

How to Make It

  1. 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.