Pickled Peach Mint Vinaigrette
Recipe courtesy of Greg Volle, Executive Chef, Country Club of Roswell (Ga.)
- Mix well until the sugar/salt is dissolved.
- Submerge peaches in pickle liquid for one hour at room temperature (or preferably overnight).
- Then add the shallots, garlic cloves and mint leaves.
- Buzz all of this togehter in food processor or stick blender; slowly add the salad oil while buzzing and season with salt and pepper.
Chef's Note: This goes great on whitefish or a tomao summer salad.