 | White Balsamic Pear Dressing with Winter Greens2 servings Chef Lisa Dupar |
| For the White Balsamic Pear Dressing: | |
| • | 2 tbsp. The Perfect Purée Pear Puree, thawed |
| • | 1 1/2 tbsp. rice wine vinegar |
| • | 2 tbsp. Dijon mustard |
| • | 2 tbsp. garlic |
| • | 1 tbsp. sugar |
| • | 1 dash pepper |
| • | 1 dash salt |
| • | 1 cup canolive oil |
| • | 1 tbsp. toasted fennel seeds |
| Method for the White Balsamic Pear Dressing: | |
| 1. | Place vinegars, mustard, garlic, sugar, pear puree and seasonings into Robot Coupe. |
| 2. | Puree. |
| 3. | Slowly stream in the oil until emulsified. |
| 4. | Add the fennel seeds, pulse to combine. Check seasoning label, date, refrigerate. |
| For the Winter Greens Salad: | |
| • | 2 cups shaved fennel (on Japanese mandolin) |
| • | 2 cups julienne pear (on Japanese mandolin) |
| Method for the Winter Greens Salad: | |
| 1. | Toss together to order with the dressing – serve only 1 cup of salad greens. Sprinkle the top with pomegranate seeds. |