Pear & Roasted Shallot Dressing

18 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
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.