Pears are probably my favorite fruit. I love them in salads, in desserts and eaten right out of hand. Unfortunately, I sometimes buy more fresh pears than I can eat and they tend to ripen quickly. Faced with one soon-to-be over-ripe green pear, I challenged myself to find a new way to love pears. And I did!

I love love love them in this easy salad dressing, which combines simple, elegant flavors to create a decadent liquid you'll be slurping right out of the blender. Not that I did that or anything.

To add an extra layer of pear delicious-ness, I used a pear-infused white balsamic vinegar in this dressing because I had it on hand. If you don't have it, substitute another type of vinegar. Champagne, white wine or even apple cider vinegar would work just fine.


Pear Vinaigrette
Yield: About 2 cups

1 large D'Anjou pear, cored and chopped roughly (leave the skins)
3 Tbsp pear-infused white balsamic vinegar
1/4 cup water
1 medium shallot, minced
1 1/2 tsp rosemary, chopped
1 Tbsp sugar
1/4 tsp ground black pepper
1 tsp dijon mustard
1 tsp soy sauce
1 1/2 tsp green onions, chopped finely
1/4 cup to 1/2 cup canola oil
salt and pepper to taste

1. In a skillet, bring pears, vinegar, water, shallots, rosemary, sugar and pepper to a simmer. 
2. Reduce to low heat and simmer, covered, for about 6 minutes until shallots and pears are tender. 
3. Transfer to a blender and add mustard, soy sauce, and green onions. 
4. Puree until smooth, then drizzle in canola oil (I just use 1/4 cup because I like my dressing thick). 
5. Taste and adjust seasoning if desired. Store in the refrigerator for up to a week.

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