So I stumbled upon something beautiful. I love a good B.L.T. I usually add avocado and leave out the mayo. Since I had a surplus of peaches, I made a B.L.P. 

The peaches made these fantastic, but the dressing is what really made this sandwich amazing. Even Silas, licked his bread clean.

The beauty of this dressing is its tang. Tonight, I topped roasted potatoes with it and made potato salad.

This is the beginning of a beautiful thing.

Bacon, Lettuce, and Peach Sandwich makes 2

4 slices hearty bread (I used a sprouted grain bread), toasted

2 slices thick cut bacon, cooked

1/2 peach, thinly sliced

Handful of spinach, or lettuce

Pickled Onions (I used this recipe)

2 tbsp of goat cheese

10 basil leaves

2 sprigs of dill

2 tbsp of mayo

1/4  to 1/2 tsp of salt (start with 1/4 and then add more if needed)

Juice of 1 lemon

In a food processor, combine goat cheese, basil, dill, mayo, salt and lemon. Pulse until a smooth consistency. Spread goat cheese spread on all 4 slices of bread. Evenly distribute the remainder of toppings and enjoy!

Roasted Potato Salad serves 4

2 lbs of your choice of roasting potatoes (I used a potato medley of blue, red, and gold potatoes)

2 tbsp of olive (or your leftover bacon fat from the B.L.P.s)

1 celery stalk, small chopped

3 tbsp of diced pickled onion (add more if you prefer)

Goat Cheese Dressing

Heat oven to 425 and roast potatoes with the olive oil for 20 minutes until golden brown. Meanwhile prepare the celery and pickled onion. Add the potatoes straight from the oven to the celery, onion and dressing. Eat hot.

Goat Cheese Dressing makes about 1/4 cup

10 to 12 basil leaves

2 sprigs of dill

4 tbsp of crumbled goat cheese

2 tbsp mayo

1/2 salt (add more to taste)

1 tsp honey

Juice of 1 lemon

2 tbsp of vinegar, plus more to thin

Combine all ingredients in a food processor and pulse until smooth. If you want the dressing, to be thinner add more vinegar.