Hey Y’all it’s peach season down here in Georgia. I thought I would dedicate this week to some of my favorite peach recipes before summer ends. Ava already starts school this week so I feel like the summer is over. It has been kinda crazy trying to get ready for school and back to normal so a quick salad seemed to be just what we needed. Peaches are my favorite fruit, hands down, no question. Sometimes it is difficult to find the perfect peach, but when you do it is like taking a bite of heaven. This vinaigrette recipe is one my sweet aunt used on many occasions. She found it in a Southern Living magazine and deemed it a “keeper”. She was one of the best cooks I knew, so any recipe she kept, meant I wanted a copy.
For the salad I used chopped green leaf lettuce, cucumber, goat cheese, crumbled pecans, and diced grilled chicken. I marinated the chicken in 1/4 cup vegetable oil, 2 tablespoons of honey, 2 tablespoons Dijon mustard, salt and pepper. The peach poppyseed vinaigrette is delicious on anything!
Peach Poppyseed Vinaigrette
- 3/4 cup frozen sliced peaches thawed
- 3 Tbsp peach preserves
- 2 Tbsp apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 cup canola oil
- 1 1/2 tsp poppy seeds
- Blend ingredients except for canola oil and poppy seeds, in food processor or blender. With processor running, pour canola oil through food chute in a slow stream. Mix until smooth. Stir in poppy seeds.