The peach(es) should be really ripe, even a bit over ripe. Really ripe apricots or nectarines could also be used here. Make this, at the most, an hour before using. Peel the peach(es) before pureeing–immerse in boiling water for a minute, or pour boiling water over the peaches in a bowl and let sit for a minute.
1 peach, peeled, pitted; or as many as will make 1/2 c puree
1/2 c extra virgin olive oil
1/4 c balsamic or sherry vinegar
10 fresh basil leaves
salt and pepper, to taste
1. Put peach in a blender or small food processor. Puree. Check to see if you’ve got half a cup of puree. Add rest of ingredients. Blend until everything is smooth. This makes enough for 6 to 8 cups of salad greens.