PEACH VINAIGRETTE

2 cups peeled diced peaches with juice or 1 can (15 ounces) of peach halves, diced and drained
2 tablespoons granulated sugar
1/4 cup champagne vinegar
juice of 1/2 lemon
1/2 teaspoon black pepper
pinch of salt
4 tablespoons vegetable oil

For the vinaigrette, combine peaches, sugar, champagne vinegar, lemon juice, black pepper, and salt in a blender. Puree until smooth. Slowly add oil while blending. For a smoother texture, strain in a chinois. Refrigerate until needed for salad.