2 tablespoons white balsamic vinegar

2 teaspoons roughly chopped thyme

pinch granulated sugar (optional)

1 ripe peach, peeled, cut into 1/4-inch cubes – See kitchen note

4 tablespoons olive oil

kosher salt, to taste

freshly ground black pepper, to taste

Method:

1.     In a medium size mason jar with a tight fitting lid, add vinegar, thyme, sugar (if using), peaches, olive oil, small pinch salt and crack of pepper. Secure the lid and gently shake until oil has emulsified and peaches are covered. Adjust seasoning to taste with additional sugar, salt or pepper to taste.

2.     Toss with your favorite greens or use to adorn an heirloom tomato and cucumber salad or even grilled proteins.

Kitchen Note: The best way to peel peaches is by using an everyday vegetable peeler. If the peach is overly ripe or really soft, you may be able to make a small slit at the top and peel the skin away by hand. If not, bring out your peeler and peel as you would an apple.

Consider swapping olive oil for walnut or avocado oil for a fun variety.