10-minute pear vinaigrette that's perfect for a winter salad. Just whirl a pear, pear vinegar, mustard, and olive oil in a blender and season to taste.
- 1 ripe pear peeled and cored, coarsely chopped
- 5 tablespoons pear vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
Throw everything EXCEPT the olive oil into a blender, or the bowl of the food processor fitted with a metal blade. Whirl around enough to break up the pear.
Add the olive oil and whirl to completely emulsify, about 1 minute or less.
Feel free to adjust for the oil - vinegar balance you prefer by dipping a salad leaf into the dressing to taste it. Don't judge it by only tasting the dressing. It's always best to try it with whatever it will be served on.
Recipe makes 1 cup or a little less.
Calories were calculated using the VeryWell Fit nutrition calculator for 8 servings (2 tablespoons per serving).
If you don't have pear vinegar, substitute apple cider vinegar. The pear vinegar I like is B.R. Cohn's Pear Chardonnay Vinegar.
I've used both Bartlett and Bosc pears to make this vinaigrette with great success. But do not use an Asian pear - they're too hard for this recipe.
The calories assume 6 servings of approximately 2 tablespoons or a little less each.