 | Pear & Roasted Shallot Dressing18 oz. 20 minutes David Katz / Consulting Chef |
| • | 8 oz. The Perfect Purée Pear Puree, thawed |
| • | 8 oz. canola oil |
| • | 4 oz. shallots, roughly chopped |
| • | 2 oz. pear vinegar |
| • | Salt and black pepper to taste |
| Method: | |
| 1. | Combine shallots and canola oil in a small saucepan. Heat to a bare simmer over medium-low heat. Simmer 5 minutes or until shallots are completely translucent. Remove pan from heat and allow to cool. |
| 2. | Place the pear vinegar in a blender. Add the cooled shallots and oil in a steady stream to running blender. When completely smooth, add Pear puree in a steady stream to running blender. Add salt and pepper to taste. |
| Serving Suggestion: | |
| Serve this dressing tossed with mesculin lettuces or any bitter greens. Garnish with fresh pears or pear segments caramelized in whole butter and finish with crumbled Maytag blue cheese. | |