Peach Basil Vinaigrette

-YIELDS ~1 QUART-

INGREDIENTS:

• 3 peaches ripe, skin and pit removed, roughly chopped
  
• 1/4 cup lemon juice
  
• 1/4 cup sherry vinegar
  
• 1/2-1 tablespoon honey (depending on sweetness of peaches)
  
• 1 teaspoon cinnamon
  
• 1 tablespoon Basil leaves
  
• 1/2 teaspoon sea salt
  
• 1/8 teaspoon pepper
  
• 1 1/4-1 1/2 cup olive oil
  

DIRECTIONS:

1. Puree all ingredients except oil in a food processor or blend

2. Add in olive oil slowly until smooth. 

3. Refrigerate in an air proof container.

Honey-Sage Vinaigrette

-YIELDS ~1/2 CUP-

INGREDIENTS:

• 1 ounce almond oil
  
• 2 ounces olive oil
  
• 1 tablespoon honey
  
• Five fresh sage leaves, chopped (roughly one tablespoon) sage
  
• Salt and pepper to taste
  
• 1 ounce shallot
  
• 1 teaspoon crushed almonds
  

DIRECTIONS:

1. In a frying pan, sauté 1 ounce chopped shallots and almonds.

2. Deglaze with 1 ounce sherry vinegar

3. Add honey, fresh sage

4. Pour into blender and puree. 

5. Slowly add oil until thickened.

Orange-Miso Vinaigrette

INGREDIENTS:

• 2 tablespoon fresh orange juice
  
• 1 tablespoon aged sherry vinegar
  
• 2 teaspoons sweet white miso
  
• ½ teaspoon minced shallot
  
• 1 tablespoon walnut oil
  
• Salt and Pepper to taste
  

DIRECTIONS:

1. Add all ingredients to a blender and process until smooth or into a bottle and shake vigourously

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Dried Apricot Vinaigrette

-YIELDS 1 QUART-

INGREDIENTS:

• 1 1/2 cups dried apricots, roughly chopped
  
• 1/4 teaspoon dried Marjoram
  
• 1/4 cup water
  
• 2 cups olive oil
  
• 3/4 cup champagne vinegar
  
• 1/4 cup rice wine vinegar
  
• 1/8 cup orange juice
  
• 1/8 cup lemon juice
  
• 1/2 teaspoon sea salt
  
• 1/4 teaspoon black pepper
  
• 4 sprigs fresh Marjoram, leaves chopped (optional)
  

DIRECTIONS:
1. In a medium saucepan, combine apricot, vinegar, dried marjoram and water, bring to boil and reduce to simmer.

2. Cover and cook until apricots reconstitute and break down, looking almost like a preserve. 

3. Set aside and let cool for 8-10 minutes.

4. Put mixture in blender

5. Add citrus juices and puree until smooth.

6. Add olive oil in a slow, steady pace to emulsify. 
    *If vinaigrette is too thick, adjust with water or orange juice.

7. Add chopped fresh marjoram is using.

Roasted Red Pepper and Paprika Vinaigrette

1.-YIELDS 1 QUART-

INGREDIENTS:

• 1 Cup Roasted Red Peppers. Chopped
  
• 2 Tablespoons Roasted Garlic
  
• 1/4 of a Grilled or Roasted Red Onion, Chopped<
  
• 1/2 Cup Sherry Vinegar
  
• 4 Tablespoons Honey
  
• 1/4 Teaspoon Hot Paprika
  
• 1 Teaspoon Sweet Paprika
  
• 1/2 Teaspoon Smoked Paprika
  
• 2 Tablespoons Fresh thyme, chopped
  
• 1/2 Teaspoon dried thyme
  
• Juice and zest of 2 limes
  
• 2 cups olive oil
  

DIRECTIONS:

1. Add all ingredients except the oil to a blender or food processor and process until smooth. 

2.With the appliance, add oil in a slow, steady drizzle until oil is fully incorporated into the mixture.