Peach Infused White Balsamic Vinaigrette

Makes 1½ Cups

¼         Cup Homemade Peach Preserves Or Good Quality Store Bought

1          Tablespoon Dijon Mustard

2          Roasted Garlic Cloves

½         Cup White Balsamic Vinegar

½         Cup XVOO

½         Cup Vegetable  or Canola Oil

½         Teaspoon Coarse Sea Salt

¼         Teaspoon Freshly Ground Black Pepper

In a blender jar add the peach preserves, mustard, garlic and vinegar. Blend on high until all is combined. With the blender running add the oils in a slow, steady stream through the top of the jar’s lid and blend until completely emulsified. Add the salt and pepper and blend to incorporate.

Store in an air-tight container and refrigerate up to 1 week.