This spicy recipe kicks off the start of a big, bold adventure. As you read this, my younger daughter and I are on Day 1 of a cross-country trip from Massachusetts to California. We left the home of dear friends in Hingham, MA today, and are on the high road to upstate New York. If all goes to plan, we’ll hit the west coast on Tuesday, August 8th.
Since it’s the height of hot summer in the northern, I decided to do something different on this blog for August. I’ll be sharing some of our favorite fresh salads and dressings, beginning with this chili peach vinaigrette.
(Of course, since it’s not actually August yet, I’ll still have a Muffin Monday post for you tomorrow.)
Our accommodations are an eclectic mix of Airbnb homes, interstate motels and even one lodge in the Grand Canyon National Park. No doubt we’ll be craving salads the whole way. My Instagram feed is always a strange place to be, but follow along to travel with us from sea to shining sea.
Chili Peach Vinaigrette
Ingredients – Yields 1 cup or 240ml6 oz or 170g ripe, firm peaches, washed, pitted and chopped (1 large peach or 3-4 small peaches)
1/2-1 small red chili pepper
1/4 cup or 60ml natural apple cider vinegar
1/8 cup or 30ml canola or other light oil
1 tablespoon honey, or more, if needed
1 tablespoon minced onion
1/2 teaspoon mustard powder (like Coleman's)
1/4 teaspoon fine sea salt
Method
Blend all the ingredients together in a blender or in an appropriate vessel with a hand blender until smooth.
Taste and add more honey, if necessary. If you are lucky your peach will be sweet enough and the extra honey will not be needed.
Store in a clean jar in the refrigerator.
Enjoy!
Love salads and unusual dressings? Check out some of my favorites.
- Spicy Asian Noodle Salad with Lobster
- Tuscan Bean Salad
- Summertime Fresh Corn Salad
- Passion Fruit Vinaigrette
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