Gather your ingredients. Dice 2 ripe peaches, and measure out 2 tablespoons of Dijon mustard, 3 tablespoons of balsamic vinegar, 1 tablespoon of honey, and a pinch of salt.

In a blender or food processor, combine the diced peaches, Dijon mustard, balsamic vinegar, honey, and salt. Blend on medium speed for about 30 seconds until creamy.

With the blender running on low speed, slowly drizzle in ½ cup of olive oil. Continue blending for another 15-20 seconds until well-emulsified.

Taste the vinaigrette to adjust sweetness or tanginess, adding more honey or vinegar if needed, then blend briefly to incorporate.

Transfer the vinaigrette to an airtight container, seal, and refrigerate for up to one week. Shake or whisk before serving.