Pear Vinaigrette Recipe
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. Recipe makes about 1 cup vinaigrette.
Servings: 8
Calories: 92.4kcal
Equipment
- Chef's knife
- Immersion blender with chopper I use the chopper attachment for this recipe
Ingredients
- 1 ripe Bartlett or Bosc pear peeled and cored, coarsely chopped
- 5 tablespoons pear vinegar or champagne vinegar or rice vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
Instructions
- Throw everything EXCEPT the olive oil into a mini-chopper, 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.
Notes
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.
Nutrition
Calories: 92.4kcal | Carbohydrates: 3.5g | Protein: 0.1g | Fat: 8.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 6.4g | Sodium: 152.8mg | Potassium: 27.9mg | Fiber: 0.7g | Sugar: 2.2g | Vitamin A: 6.3IU | Vitamin C: 1mg | Calcium: 3.4mg | Iron: 0.1mg