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Using the tip of a paring knife, score an X in the
bottom of peach. Cook in a small saucepan of
boiling water just until skin begins to peel back
where cut, about 30 seconds. Transfer to a bowl of
ice water; let cool. Peel and coarsely chop.
Bring peach, sugar, vinegar, 1/2 teaspoon salt,
and 2 tablespoons water to a boil in a small
saucepan. Reduce heat and simmer, stirring
occasionally, until peach is very soft and mixture
thickens slightly, 5–8 minutes. Pulse in a blender
until chunky (do not purée). Transfer to a medium
bowl; let cool.
Mix in Dijon and whole grain mustards and chives;
season with salt and pepper.
do ahead-
each mustard (without chives) can be made 2 days
ahead; cover and chill. Mix in chives just before
serving.
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