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Toasted Hazelnut and Pear Dressing

This oil-free autumn dressing pairs well with our Brussels Sprout Salad.
Pear Dressing.jpg

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Heart Friendly , Keto Friendly , Low Calorie , Mediterranean , Nutritarian , Vegan , Vegetarian

Allergens: Nuts

Yield:

22 servings (660 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

22 servings (660 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 ml)

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 medium (15 g) shallot, peeled
  • 1 garlic clove, peeled
  • 6 (40 g) dates, pitted
  • 1 teaspoon Dijon mustard
  • ½ lemon, peeled
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons kosher salt, optional
  • ½ cup (65 g) toasted hazelnuts

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. 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.

Ingredients

  • ¼ cup (60 ml) sherry vinegar
  • 1 cup (240 ml) cold water
  • 1 (200 g) ripe pear, quartered, seeded
  • ½ medium (15 g) shallot, peeled
  • 1 garlic clove, peeled
  • 6 (40 g) dates, pitted
  • 1 teaspoon Dijon mustard
  • ½ lemon, peeled
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons kosher salt, optional
  • ½ cup (65 g) toasted hazelnuts

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. 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.

Ingredients

  • ¼ cup (60 ml) sherry vinegar
  • 1 cup (240 ml) cold water
  • 1 Tablespoon (200 g) ripe pear, quartered, seeded
  • ½ Tablespoon (15 g) medium shallot, peeled
  • 1 Tablespoon clove, peeled
  • 6 Tablespoon (40 g) dates, pitted
  • 1 teaspoon Dijon mustard
  • ½ Tablespoon 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 sherry vinegar
  • ½ cup (120 ml) cold water
  • ½ (100 g) ripe pear, seeded, cut into large chunks
  • ½ small (8 g) shallot, peeled
  • 1 garlic clove, peeled
  • 3 (20 g) dates, pitted
  • ½ teaspoon Dijon mustard
  • ¼ small (17 ) 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 blade base.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.