This dressing is light and savory, with a nicely balanced touch of sweetness that pairs perfectly with spicy greens like arugula, funky cheeses like goat or blue, and toasted walnuts or pecans.
- 1 ripe pear, peeled, cored, and chopped
- ½ cup white wine
- 1 clove garlic, chopped
- 2 teaspoons Dijon mustard
- ¼ cup white balsamic vinegar
- 1 teaspoon ground black pepper
- ¼ teaspoon sea salt
- ½ cup olive oil
In a blender, combine the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt until well combined. With the blender running, drizzle in the olive oil in a thin, steady stream to emulsify. Blend a few seconds longer until the salad dressing is thick and creamy.