Dress up your next salad with Peggy’s original fruity, tangy, easy to make, and just plain delicious Summeripe Nectarine Nectar Salad Dressing
3 Summeripe Nectarines, skinned, quartered and pitted
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
2 tablespoons sherry vinegar
2 tablespoons agave or honey
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
6 tablespoons extra virgin olive oil
To make the Summeripe Nectarine Nectar place Summeripe Nectarines and apple cider vinegar into a blender and purée. Place a fine mesh strainer over a wide mouth jar or bowl. Pour puree mixture the mesh strainer to remove nectarine solids. To speed up the straining process, press mixture with the back of a large table spoon. Discard puree solids from the strainer, pour the nectarine nectar into the blender. Yields about 1/2 cup of nectar.
Finish the dressing by adding lemon juice, champagne and sherry vinegar, agave (or honey), salt, and cayenne pepper to the Summeripe Nectarine nectar and blend.
Add olive oil and blend until smooth.
Pour over your favorite salad greens and store Summeripe Nectarine Nectar Salad Dressing in the refrigerator.
Remove the skin for an extra smooth salad dressing or leave the skin on to create a thicker salad dressing consistency
Serve on our Grilled Peach & Arugula Salad with cumbled goat cheese, crispy pancetta, and nectarine glazes pecans for a healthy and Summeripe fruit-filled salad