Fustini's Oils and Vinegars
Peach Garlic Vinaigrette

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Peach Garlic Vinaigrette

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Peach Garlic Vinaigrette


Submitted by Jim Milligan, Traverse City, MI

Ingredients

  • 1 large cucumber, unpeeled, sliced 1/4-inch thick
  • ½ cup Peach balsamic vinegar
  • ½ tsp sea salt
  • ¼ cup Garlic olive oil
  • 1 large tomato, coarsely chopped & drained
  • 1 pint blueberries
  • 5 oz (4 cups) arugala

Directions

Step 1. 

Marinate the cucumbers in ¼ cup of the Peach balsamic vinegar and salt for 30 minutes. Remove cucumber and whisk Fustini's Garlic olive oil slowly into balsamic until emulsified.

Add cucumbers back into bowl along with tomato, blueberries and arugula and toss to combine.




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