Knowing that the dessert course for the meal would include pears, I chose a pear vinaigrette for the salad. This dressing is light, tangy and perfect for mixed greens. I think it would also be very good served simply poured over diced, ripe tomatoes or as a marinade for chicken.
1 ripe pear - peeled, cored, and chopped
1/2 cup white wine
1 clove garlic, chopped
2 teaspoons Dijon mustard
1/4 cup white balsamic vinegar
1 teaspoon ground black pepper
1/4 teaspoon sea salt
1/2 cup olive oil
Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
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