Toasted Hazelnut and Pear Dressing - Made In
This dressing highlights the fruits available during the fall and winter months. Sautéing the pear, onion and garlic intensify the flavor and using a Made In Non Stick 10" Frying Pan make sure you get all of your ingredients out of your pan and into your blend container.
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, peeled
- ½ (15 g) shallot, peeled
- 1 (200 g) ripe pear, cut into chunks, seeded
- ½ cup (65 g) hazelnuts
- ¼ cup (60 ml) sherry vinegar
- 1 cup (240 ml) cold water
- 6 (40 g) dates, pitted
- 1 teaspoon dijon mustard
- ½ lemon, peeled
- 1 teaspoon pumpkin pie spice
- 2 teaspoons kosher salt, optional
Directions
- Heat a Made In 10" Non Stick Frying Pan over medium heat. Add the olive oil to the pan and let heat slightly. Next, add the garlic, shallot and pear to the sauté pan. Sauté for 6-8 minutes until the ingredients are cooked through, deglazing with a small amount of water as needed.
- Add the hazelnuts and cook for an additional 2 minutes until the hazelnuts are slightly toasted. Remove from the heat and cool slightly.
- Place the sautéed mixture and the remaining ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Refrigerate until chilled before serving.