Nectarine Jalapeño Basil Vinaigrette
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 Apple Cider Vinegar
- 1 Clove Garlic
- Sea Salt
- Black Pepper
Instructions
- Combine all ingredients in your blender and blend until smooth. Taste and adjust the salt and pepper. Refrigerate promptly in a clean, covered container at 40°F or below and use within four days. Stir or shake before serving.
Notes
*lightly grill nectarine slices for 1-2 minutes over high heat or until they just start to show brown grill marks.