Hotel Arts
August 26, 2019
Recipe from Yellow Door Bistro Chef Scott Redekopp
This vinaigrette is easy to make, approachable and versatile. I like to use it in a variety of ways because it showcases summer ingredients so beautifully. The vinaigrette can be romanced towards light, summer dishes with a cold bottle of rosé and freshly grilled sourdough. – Yellow Door Bistro Chef Scott Redekopp
Yellow Door Bistro serves this vinaigrette with fresh Burrata, but it’s also the perfect pairing for an Arugula Salad with Prosciutto and Mozzarella.
Tomato Peach Vinaigrette
Ingredients
- 2 Large heirloom tomatoes – cut in half
- 2 Medium sized semi-firm peaches – any variety of peach will work, cut in half with pit removed
- ½ Cup Extra Virgin Olive Oil
- 3 Tablespoons Sherry Vinegar – apple cider vinegar and white wine vinegar are both excellent options
- Pinch of salt and fresh cracked black pepper
Instructions
- Grate tomatoes and peaches into the mixing bowl, discarding the skins. The mixture should look pulpy and chunky.
- Slowly pour the olive oil into the mixture while vigorously whisking, then add the vinegar.
- Season with salt and coarse freshly ground pepper.
- Optional: If you want to add a little spice, add 2 tablespoons of Grainy Mustard to the mix.
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