Begin by washing two ripe peaches under cool running water. Slice them in half and remove the pits. Dice the peach flesh into uniform 1/4-inch pieces.

In a large mixing bowl, whisk together the diced peaches, 1/4 cup of honey, 2 tablespoons of Dijon mustard, and 1/4 cup of balsamic vinegar until smooth.

While continually whisking, slowly drizzle in 1/3 cup of extra virgin olive oil until fully incorporated.

Add in 1 tablespoon of fresh thyme, along with salt and black pepper to taste, stirring thoroughly.

Transfer the vinaigrette into a clean glass jar and allow it to rest for about 10 minutes at room temperature before storing in the refrigerator for up to one week.