Directions

1. Brush the peach halves with Rosemary Olive Oil and grill them for 2-3 minutes on each side. Remove the peaches from the grill and let them cool.
2. Puree the peaches in a blender.
3. In a bowl, add the peach puree, Peach White Balsamic Vinegar, mustard, salt and pepper.
4. Slowly add the Olive Oil as you start whisking the ingredients together until they become emulsified.
5. Serve with your favorite salad and enjoy!