Introduction

This grilled peach and honey mustard dressing perfectly balances sweet, tangy, and savory flavors. Its smoky notes from the grilled peaches add a unique twist to your salads or grilled dishes. Simple to make, it’s a delightful way to elevate any meal.

The dish is presented in a wooden bowl filled with a fresh mix of green and purple leafy salad as the base layer. On top, there are grilled peach halves with visible char marks, each topped with dollops of soft blue cheese and sprinkled with small green herb pieces. Scattered around the peaches are crispy, crinkled bacon pieces with a reddish-brown color adding texture and contrast. The combination of warm grilled fruit, creamy cheese, and crunchy bacon sits against the colorful greens, all on a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe peaches, halved and pitted
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Instructions

Step 1: Preheat your grill or grill pan over medium heat. Lightly brush the peach halves with a small amount of olive oil to prevent sticking. Place the peaches cut-side down on the grill and cook for about 3–4 minutes, or until grill marks appear and the fruit starts to caramelize. Flip and grill for another 2 minutes on the skin side. Remove from heat and let them cool slightly.
Step 2: Once the peaches have cooled, transfer them to a blender or food processor. Add the honey, Dijon mustard, whole grain mustard, apple cider vinegar, lemon juice, salt, black pepper, and garlic powder. Blend until smooth and creamy.
Step 3: While the blender is running, slowly drizzle in the extra virgin olive oil. Continue blending until the dressing reaches a smooth consistency. If you prefer a thinner dressing, add a teaspoon of water at a time until your desired texture is achieved.
Step 4: Taste the dressing and adjust seasoning if necessary. If you want more sweetness, add a bit more honey; for extra tanginess, increase the vinegar. Serve immediately over salads, grilled meats, or as a dip.

Tips & Variations

Use peaches at their peak ripeness for the best flavor and natural sweetness.
Swap apple cider vinegar for champagne vinegar for a milder tartness.
Add a pinch of smoked paprika for an extra smoky note.
If you don’t have a grill, caramelize the peaches in a hot skillet for a similar effect.

Storage

Store the dressing in an airtight container in the refrigerator for up to 4 days. Stir well before each use, as separation is natural. For best flavor, consume within 2 days. Bring to room temperature before serving or whisk gently to restore consistency.

How to Serve

A wooden bowl filled with a bed of fresh mixed green and purple leafy salad forms the base layer, with grilled peach halves placed on top. Each peach half is charred with grill marks and topped with small dollops of blue cheese and sprinkled with finely chopped herbs. Scattered around the peaches are crispy bacon pieces adding a deep reddish-brown color and crunchy texture. The bowl sits on a white marbled surface, with fresh peaches, a jar of honey with a wooden dipper, a few forks wrapped in beige napkins, and a white plate with a piece of blue cheese blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen peaches instead of fresh?

Fresh peaches provide the best flavor and texture for grilling. Canned or frozen peaches are softer and have more moisture, which may result in a less vibrant dressing. If using frozen, thaw and pat dry before grilling to reduce excess moisture.

Is this dressing suitable for a vegan diet?

This recipe includes honey, which is not considered vegan by some. To make it vegan, substitute honey with maple syrup or agave nectar without changing the other ingredients.