How’s your fall going so far? Are you enjoying the season’s great fruits and veggies?
I’m enjoying cooking with pumpkin and butternut squash. I’ve been sampling lots of different varieties of apples. And now, I’m going to share a unique recipe for pears!
This pear vinaigrette is luscious! It starts off like many vinaigrettes with vinegar and oil, shallots and garlic, and a little tangy mustard to keep it nice and creamy. But it’s made so much more special with the addition of pureed fresh pears, fresh sage and fresh thyme. While they blend beautifully, you can actually taste all of these flavors individually in every bite. Perfect for a simple plate of greens, this subtly sweet and rich vinaigrette lends itself particularly well to bitter greens.
This recipe works well with any variety of pears. If you use smaller pears like seckel or forelle, use 2.
A good time to make this luscious pear salad dressing is when your pears are getting really soft. But if you want to make it right away, and your pears aren’t quite soft enough, simply simmer the pear chunks with the pear nectar for 5-10 minutes.
While this salad dressing is rich and thick, the freshness of the pears really shines through.
You don’t need to have pears in your salad to enjoy this dressing. But then again, why wouldn’t you? I sliced some pears and tossed them over mixed greens. Simple and perfect. But blue cheese and toasted walnuts would be great additions!
If you are looking to jazz up your salads, this holiday season, give this special pear vinaigrette a try.
“People get so used to the dark, that they think it’s growing brighter.” Vance Havner, Pastor & Author, 1901-1986
- 1 large pear, cored and cut into chunks
- ¼ cup of pear nectar
- ¼ cup of rice vinegar
- ¾ cup of olive oil
- 1 Tablespoon of fresh sage, snipped
- 1 Tablespoon of fresh thyme
- 1 shallot, minced
- 3 cloves of garlic, minced
- 2 teaspoons of Dijon mustard
- ¼ teaspoon of salt
- a few grinds of fresh cracked pepper.
- Place the pear chunks, pear nectar, rice vinegar, mustard, garlic, shallots, sage, thyme, salt and pepper in a blender.
- Blend until you have a smooth puree.
- With the blender running, slowly add the olive oil in a steady stream.
- Taste and adjust seasonings.
- Use immediately or store for up to 3-4 days refrigerated.
- NOTE: If your pears are hard, simply put them in a saute pan with the pear nectar. Cook on medium high heat for about 5-10 minutes, or until softened. Then proceed as above.
If you ate today, thank a farmer!