Recipe Details

A vinaigrette popping with flavor from fresh pickled peaches. 

  1. In a sauce pot combine champagne vinegar, white wine, garlic clove, sugar, Mediterranean Spiced salt, and black pepper. Bring to a boil.
  2. Place brunoised peaches in a holding container. Strain and pour hot pickling liquid over peaches. Cool completely.
  3. Once cool, whisk in marjoram, Signature Seasoning, and garlic. While whisking, slowly drizzle in olive oil until emulsified. Hold refrigerated until needed.

CHEF’s TIP!

Try this vinaigrette in Chef Kim Alter's Charred & Pickled Peach Burrata Salad.