Ingredients
Walnut oil adds a nice depth and nuttiness, but if you don’t have any, use all olive oil.
1 large firm but ripe pear, peeled and cored
4 teaspoon sherry vinegar
½ fresh squeezed lemon juice
¼ teaspoon salt
½ teaspoon ground black pepper
¼ cup walnut oil
¼ cup extra virgin olive oil
Preparation
Cut the pear into chunks and drop in the carafe of a blender with the lemon juice. Purée, then add the salt and pepper. Add the vinegar and blend well. With the blender running, drizzle in the oils until you have a nice, thick emulsified dressing.
The dressing can be refrigerated in an airtight container for up to 8 hours. Shake well before using.
