Peach-Puree Vinaigrette

• 1/2 cup peach puree
• Salt and freshly ground pepper to taste
• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic or sherry vinegar
• 10 leaves fresh basil, washed

1. Combine all of the ingredients in a blender, and blend until they are smooth.
2. Use to dress a green salad within 1 hour.

peach puree, salt, extravirgin olive oil, balsamic, fresh basil

Taken from cooking.nytimes.com/recipes/1014937 (may not work)