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Toasted Hazelnut and Pear Dressing

A simple and easy autumn dressing that pairs well with our Brussels Sprout Salad. Oil free is an added bonus with plenty of natural oils added from the hazelnuts.
Pear Dressing.jpg

Submitted By:

Dietary Interests: Gluten-Free , Low Calorie , Low Cholesterol , Low Fat , No Added Sugar , Vegan , Vegetarian

Yield:

22 servings (680 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

22 servings (680 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

22 servings (680 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

11 servings (375 g)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • ¼ cup (60 ml) sherry vinegar
  • 1 cup (240 ml) cold water
  • 1 (200 g) ripe pear, quartered, seeded
  • ½ (15 g) medium shallot, peeled
  • 1 garlic clove, peeled
  • 6 (40 g) dates, pitted
  • 1 teaspoon Dijon mustard
  • ½ lemon peeled
  • 1 teaspoon Pumpkin Spice
  • 2 teaspoons kosher salt, optional
  • ½ cup (75 g) toasted hazelnuts

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.

Ingredients

  • ¼ cup (60 ml) sherry vinegar
  • 1 cup (240 ml) cold water
  • 1 (200 g) ripe pear, quartered, seeded
  • ½ (15 g) medium shallot, peeled
  • 1 garlic clove, peeled
  • 6 (40 g) dates, pitted
  • 1 teaspoon Dijon mustard
  • ½ lemon peeled
  • 1 teaspoon Pumpkin Spice
  • 2 teaspoons kosher salt, optional
  • ½ cup (75 g) toasted hazelnuts

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.

Ingredients

  • ¼ cup (60 ml) sherry vinegar
  • 1 cup (240 ml) cold water
  • 1 (200 g) ripe pear, quartered, seeded
  • ½ (15 g) medium shallot, peeled
  • 1 garlic clove, peeled
  • 6 (40 g) dates, pitted
  • 1 teaspoon Dijon mustard
  • ½ lemon peeled
  • 1 teaspoon Pumpkin Spice
  • 2 teaspoons kosher salt, optional
  • ½ cup (75 g) toasted hazelnuts

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.

Ingredients

  • 2 Tablespoons (30 ml) sherry vinegar
  • ½ cup (125 ml) cold water
  • ½ (100 g) ripe pear, cut into large chunks
  • ½ (8 g) small shallot, peeled
  • 1 small garlic clove, peeled
  • 3 (20 g) dates, pitted
  • ½ teaspoon (3 g) Dijon mustard
  • ¼ (17 g) small lemon, peeled
  • ½ teaspoon pumpkin spice
  • 1 teaspoon kosher salt, optional
  • ¼ cup (32 g) toasted hazelnuts

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.