Hey y'all! If you love a dressing that's bright, fruity, and unbelievably silky, this Peach Honey Dijon Balsamic Vinaigrette Recipe is about to be your new go-to. It’s luscious from ripe peaches, tangy from balsamic, and perfectly balanced with Dijon and honey—ideal for everyday salads, cookouts, meal prep, and even as a quick marinade. Let’s get cooking!
Why You’ll Love This Peach Honey Dijon Balsamic Vinaigrette Recipe
- Fresh, ripe peaches deliver juicy sweetness and a naturally creamy texture without heavy ingredients.
- Dijon mustard and balsamic create a balanced, tangy finish that clings beautifully to greens.
- It’s ready in minutes, blends in one jar, and doubles as a marinade for chicken, pork, or tofu.
- Customizable sweetness and thickness so you can tweak it to your taste and salad style.
- Meal-prep friendly with easy storage and great flavor after a quick chill.
Ingredients for Peach Honey Dijon Balsamic Vinaigrette
- 1 large ripe peach, pitted and diced (about 1 cup/150 g)
- 3 tablespoons balsamic vinegar (45 ml)
- ¼ cup extra-virgin olive oil (60 ml)
- 2 tablespoons Dijon mustard (30 g)
- 1–2 tablespoons honey, to taste (15–30 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 small garlic clove, minced (or ¼ teaspoon garlic powder)
- 1 teaspoon very finely minced shallot
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1–2 teaspoons water to thin, as needed
Prep & Total Time for Peach Honey Dijon Balsamic Vinaigrette Recipe
- Prep Time: 10 minutes
- Blend Time: 1 minute
- Optional Chill Time: 30 minutes (for best flavor melding)
- Total Time: 11 minutes (or 41 minutes with chill)
- Serving Temperature: slightly chilled, about 45–50°F (7–10°C)
Directions: How to Make Peach Honey Dijon Balsamic Vinaigrette
- Prep the peach (2 minutes): Pit and dice the peach; no need to peel unless the skin is tough. For a silkier texture, peel it.
- Load the blender (1 minute): Add diced peach, balsamic, olive oil, Dijon, honey, lemon juice, garlic, shallot, salt, and pepper to a blender or tall jar for an immersion blender.
- Blend until silky (45–60 seconds): Blend on high until completely smooth and emulsified. If it’s too thick, blend in 1–2 teaspoons water until it coats a spoon in a thin, glossy layer.
- Taste and adjust (30 seconds): Add a pinch more salt for pop, extra honey for sweetness, or a splash of balsamic for more tang.
- Chill for best flavor (30 minutes, optional): Transfer to a jar, seal, and refrigerate at 35–40°F (2–4°C). This lets the flavors meld and the vinaigrette thicken slightly.
- Serve: Shake 10–15 seconds to re-emulsify, then drizzle over greens, grain bowls, or grilled proteins.
Notes for the Best Peach Honey Dijon Balsamic Vinaigrette
- Use ripe, fragrant peaches for the most vibrant flavor; see peach nutrition and selection tips via USDA FoodData Central: Peaches, raw.
- Dijon helps the vinaigrette emulsify; learn more about stable emulsions here: Serious Eats vinaigrette guide.
- For food safety and storage temps, keep your fridge at or below 40°F (4°C): FoodSafety.gov refrigerator guide.
Variations
- Roasted Peach Vinaigrette: Roast peach halves at 400°F (200°C) for 15 minutes until lightly caramelized, cool, then blend as directed for deeper, jammy notes.
- Spicy Peach Jalapeño: Add 2–4 thin jalapeño slices and a pinch of red pepper flakes for a sweet heat finish.
- Herby Peach Basil: Blend in 6–8 fresh basil leaves and swap lemon juice for 1 teaspoon white wine vinegar for a garden-fresh vibe.
Equipment You’ll Need for This Peach Honey Dijon Balsamic Vinaigrette Recipe
- Blender or immersion blender
- Cutting board and chef’s knife
- Measuring cups and spoons
- Small jar with tight-fitting lid (for storage and shaking)
- Optional: Microplane for finely grating garlic
Storage Instructions
- Refrigerator: Store in a sealed jar at 35–40°F (2–4°C) for up to 5 days. Shake well before each use.
- Freezer: Portion into ice cube trays and freeze up to 2 months; thaw overnight in the fridge, then whisk.
- Separation is natural; a 10–15 second shake or brief whisking brings it back together.
Serving & Pairings for Peach Honey Dijon Balsamic Vinaigrette
- Salads: Baby arugula, spring mix, goat cheese, toasted almonds, and blueberries.
- Grain bowls: Farro or quinoa with roasted sweet potatoes, avocado, and pepitas.
- Proteins: Drizzle over grilled chicken or pork chops, or spoon onto seared salmon or crispy tofu.
- Cheese boards: Serve as a dipper for pears, apples, and aged cheddar or Manchego.
Pro Tips for Peach Honey Dijon Balsamic Vinaigrette Recipe
- Room-temp ingredients (around 70°F/21°C) emulsify more easily and produce a smoother, glossy texture.
- Blend the Dijon and acids first for 10–15 seconds, then stream in oil while blending for an extra-stable emulsion (see the technique).
- If your peach is underripe, microwave diced peach for 20–30 seconds or sauté over low heat for 2–3 minutes to soften and sweeten slightly before blending.
FAQ
- Can I use frozen peaches?
- Yes—thaw completely and pat dry to avoid a watery dressing; start with 1 cup (150 g) thawed peaches.
- How do I make it vegan?
- Swap honey with maple syrup or agave in the same amount; the flavor stays bright and balanced.
- Why did my vinaigrette separate?
- Natural separation happens over time. Shake for 10–15 seconds or re-blend for 5–10 seconds to re-emulsify; ensure you used sufficient Dijon.