Pickled Peach Mint Vinaigrette
Submitted by Greg Volle, Executive Chef, Country Club of Roswell (Ga.)
(Chef’s Note: This goes great on whitefish or a tomato summer salad)
20 peaches, quartered
“Quick Pickle Recipe”:
2 cups apple cider vinegar
4 tbsp. sugar
2 tbsp. salt
4 cups water
6 shallots, rough-chopped
1 cup blistered garlic cloves
25 mint leaves
4 cups salad oil (not olive oil)
• 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 together in food processor or stick blender; slowly add the salad oil while buzzing and season with salt and pepper.