Bring a small pot of water to a rolling boil. Carefully add the ripe peaches to the boiling water and blanch for 30-60 seconds. Immediately transfer the peaches to an ice bath using a slotted spoon to stop the cooking process. Once cool enough to handle, the skin should slip off easily. Peel the skin, cut each peach in half, remove the pit, and roughly chop the peach flesh.

In a blender or food processor, combine the chopped peaches, white wine vinegar, minced shallot, honey (or maple syrup), Dijon mustard, fresh thyme, kosher salt, and freshly ground black pepper.

Blend on high speed until the mixture is completely smooth and pureed. You may need to stop and scrape down the sides of the blender with a spatula a few times to ensure everything is incorporated.

With the blender running on low to medium speed, slowly drizzle in the extra virgin olive oil in a steady, thin stream. Continue blending until the vinaigrette is fully emulsified, thickened, and creamy.

If the vinaigrette is too thick for your liking, add cold water one tablespoon at a time, blending after each addition, until your desired consistency is reached. Taste the vinaigrette and adjust seasonings as needed, adding more salt, pepper, or honey to achieve a perfect balance of sweet and tangy.

Transfer the peach vinaigrette to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and deepen. This also helps the vinaigrette thicken slightly.