Roasted Pear Vinaigrette
Serve this full-bodied vinaigrette over a bed of mixed greens with goat cheese, pistachios, and shaved pear for the perfect fall salad.
Ingredients
- 2 (280 g) Bosc Pears, seeded
- ½ (30 g) small shallot, peeled
- 1 garlic clove
- ½ cup (120 ml) Champagne Vinegar
- 1 (7 g) date, pitted, or 1 Tablespoon honey
- 1 teaspoon kosher salt, optional
- 1 teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- ½ cup (120 ml) grapeseed oil
Directions
- Preheat oven to 400°F (200°C).
- Place pears, shallot, and garlic on a baking sheet and roast in oven for 12 to 15 minutes, or until golden brown. Remove from oven and allow to cool.
- Place the pear mixture, vinegar, date (or honey), salt, pepper, grapeseed oil, and cinnamon into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 50 seconds or until desired consistency is reached.
Chef's Notes
This dressing boasts significantly more nutrients thanks to the peels that don't have to be removed from the pears.
Ingredients
- 2 (280 g) Bosc Pears, seeded
- ½ (30 g) small shallot, peeled
- 1 garlic clove
- ½ cup (120 ml) Champagne Vinegar
- 1 (7 g) date, pitted, or 1 Tablespoon honey
- 1 teaspoon kosher salt, optional
- 1 teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- ½ cup (120 ml) grapeseed oil
Directions
- Preheat oven to 400°F (200°C).
- Place pears, shallot, and garlic on a baking sheet and roast in oven for 12 to 15 minutes, or until golden brown. Remove from oven and allow to cool.
- Place the pear mixture, vinegar, date (or honey), salt, pepper, grapeseed oil, and cinnamon into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 50 seconds or until desired consistency is reached.
Chef's Notes
This dressing boasts significantly more nutrients thanks to the peels that don't have to be removed from the pears.
Ingredients
- 2 (280 g) Bosc Pears, seeded
- ½ (30 g) small shallot, peeled
- 1 garlic clove
- ½ cup (120 ml) Champagne Vinegar
- 1 cup (7 g) date, pitted, or 1 Tablespoon honey
- 1 teaspoon kosher salt, optional
- 1 teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- ½ cup (120 ml) grapeseed oil
Directions
- Preheat oven to 400°F (200°C).
- Place pears, shallot, and garlic on a baking sheet and roast in oven for 12 to 15 minutes, or until golden brown. Remove from oven and allow to cool.
- Place the pear mixture, vinegar, date (or honey), salt, pepper, grapeseed oil, and cinnamon into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 50 seconds or until desired consistency is reached.
Chef's Notes
This dressing boasts significantly more nutrients thanks to the peels that don't have to be removed from the pears.
Ingredients
- 2 (280 g) Bosc Pears, seeded
- ½ (30 g) small shallot, peeled
- 1 garlic clove
- ½ cup (120 ml) Champagne Vinegar
- 1 (7 g) date, pitted, or 1 Tablespoon honey
- 1 teaspoon kosher salt, optional
- 1 teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- ½ cup (120 ml) grapeseed oil
Directions
- Preheat oven to 400°F (200°C).
- Place pears, shallot, and garlic on a baking sheet and roast in oven for 12 to 15 minutes, or until golden brown. Remove from oven and allow to cool.
- Place the pear mixture, vinegar, date (or honey), salt, pepper, grapeseed oil, and cinnamon into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 50 seconds or until desired consistency is reached.
Chef's Notes
This dressing boasts significantly more nutrients thanks to the peels that don't have to be removed from the pears.
