Nectarine Jalapeño Basil Vinaigrette

I’m so in love with all these delicious and healthy summer flavors. Stone fruits are making their grand appearance at our locally grown farmers markets and I was inspired to make a sweet and tangy Nectarine Jalapeno Basil Vinaigrette to celebrate!

Just toss everything into your blender and BOOM you have a fun new dressing to add into your rotation. Use it to top a salad, drizzled on grilled veggies or as a marinade for chicken.

I suggest using this dressing on my Zucchini Carpaccio with Grilled Nectarines, Burrata & Prosciutto  (recipe coming soon), while your grilling those nectarines I suggest using them grilled in this dressing too. They deepen the flavor and give it a little extra!

White Nectarine Jalapeño Vinaigrette

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Servings: 2 Cups

Ingredients

• 2 Medium Nectarines* cleaned, cut and stone removed.
• 1 Medium finely chopped jalapeño
• 6 Medium fresh basil leaves
• 1/2 Cup Olive Oil
• 1 Medium lime, juiced
• 1/4 Cup Honey
• 1/4 Cup Organic Raw Apple Cider Vinegar (with mother)
• 1 Clove Garlic
• Sea Salt
• Black Pepper

Instructions

• Combine all ingredients in your blender and blend until smooth. Dressing will keep in the refrigerator for up to 2 weeks.

Notes

*lightly grill nectarine slices for 1-2 minutes over high heat or until they just start to show brown grill marks.

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