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Pear Cider Vinaigrette

A crisp light Vinaigrette
Gluten friendly if you use a Dijon made with White Wine Vinegar not Spirit Vinegar.
Course Salad, Starter
Cuisine American, European, Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 Salads

Equipment

  • Blender

Ingredients

  • 2 Tbsp Pear Cider
  • 1 Tbsp Apple Cider Vinegar
  • 2 Slices Pear ( from can ) or ΒΌ peeled and cored fresh Pear
  • 1/2 tsp Dijon use Grey Poupon "with White Wine" for Gluten free
  • 1 Tbsp Fresh Tarragon Using Dried 1 - 1 1/2 tsp
  • 1 tsp Honey
  • 2 Tbsp Lemon Juice
  • Salt & Pepper
  • 1/3 C Grape seed Oil Use Olive Oil as an alternative

Instructions

Combine everything except the Oil

  • Combine everything except the Oil into whatever blender you're using. Give the blender a couple pulses to combine everything together and break down the Pear and Tarragon.
  • If you are using fresh Pears make sure to remove the skin and seeds, add approximately 1/4 of the Pear and pulse the blender until the Pear has broken down. If your using canned

Creating the Emulsion

  • Start by measuring out the Oil into a cup or measuring bowl with a pour spout. This will help pouring the Oil where you want and not all over the counter :).
  • For the emulsion, turn the Blender on and after it picks up speed remove the centre plug in the lid, cover the hole with a Tea Towel.
  • Shift the Tea Towel to the side and very very slowly ( a few drops at a time to start ) add the oil. As you add the Oil you can start turning the pour into a slow, steady stream until all the Oil is in the Blender.
  • Turn off the blender, you should have a beautifuly emulsified Pear Cider Vinairgette.
  • Find the nearest package of Arugula, add some Blue Cheese, Turmeric Pecans, Dried Cranberries and the Pear Cider Vinaigrette. Now go out and impress some Family and Friends, Enjoy.