We just started picking fresh cucumbers out of the vegetable garden this week. It’s been in the high 90’s for the last two weeks and the garden has been flourishing. In the summer there is nothing quite better than a fresh-from the garden salad. My personal preference is a Cobb salad- hard boiled eggs, maple candied bacon, ripe avocado pieces, thinly sliced onion and topped with bourbon molasses grilled chicken. Top it all off with my Peach Honey Balsamic Dressing and you will literally be in foodie heaven.
This season I planted a mix of Better Boy and Purple Cherokee heirloom tomatoes, along with an abundance of pickling cucumbers. I also went a tad crazy with sweet peppers- green, yellow, orange and red- so I could make several large batches of my Pickled Sweet Peppers (find that recipe in my cookbook: New England Farmgirl). If you love sweet peppers and bread & butter pickles, I promise you will be licking the empty jar after you make a batch of these peppers. They add tremendous flavor to a BLT or sausage, egg and cheese English muffin breakfast sandwich.
- 1/2 cup extra-virgin Olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup prepared yellow mustard
- 1/4 cup mayonnaise
- 3/4 cup peach slices, peeled (fresh or frozen)
- 2 tablespoons honey
- salt and pepper to taste
- In a small to medium size saucepan, over low heat cook the peach slices until they are very soft, almost falling apart. (if using fresh peaches you'll likely need to add a few tablespoons of water to the pan so they do not burn)
- Use a potato masher and mash the cooked peach slices until they are pureed a bit. Use the back of a spoon to mash them more if desired. Cooking them will help them naturally break down and fall apart. Let them cool slightly.
- Add the remaining ingredients into a quart Mason jar. Add the mashed peaches and shake vigorously. Pour over a freshly sliced cucumber or a summer salad (such as a Cobb salad with maple bacon)