A vinaigrette popping with flavor from fresh pickled peaches.
- In a sauce pot combine champagne vinegar, white wine, garlic clove, sugar, Mediterranean Spiced salt, and black pepper. Bring to a boil.
- Place brunoised peaches in a holding container. Strain and pour hot pickling liquid over peaches. Cool completely.
- Once cool, whisk in marjoram, Signature Seasoning, and garlic. While whisking, slowly drizzle in olive oil until emulsified. Hold refrigerated until needed.
- Recipe type: Sauces Condiments and Spreads