PEAR VINEGAR DRESSING RECIPES

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PEAR SALAD WITH GINGER VINAIGRETTE – CAN'T STAY OUT OF THE ...



Pear Salad with Ginger Vinaigrette – Can't Stay Out of the ... image

Wonderful salad with pears, toasted pecans, Romano cheese, red onion and craisins. The Ginger Vinaigrette works wonderfully with this amazing salad. Gluten free.

Provided by Teresa

Categories     Salads and Salad Dressings

Prep Time 30 minutes

Cook Time 0 minutes

Yield 10

Number Of Ingredients 18

3 bags Butter Bliss lettuce or Romaine lettuce
1 cup Romano cheese (grated )
2-3 red pears (cored)
1 cup pecans (toasted )
1/3 cup red onion (diced )
3/4 cup Ocean Spray craisins
ReaLemon lemon juice (as needed)
1 cup additional romano cheese (grated, for garnish )
1/3 cup canola oil (or avocado oil)
1/3 cup canola or sunflower seed oil (or avocado oil; olive oil is too strong for this salad)
1/4 cup white wine vinegar
4 tbsp. honey
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dehydrated minced onion (sliced green onions will also work)
1 tsp. dijon mustard
1/2 tsp. ginger

Steps:

  • Place lettuce in large salad bowl.
  • Add diced red onion, then layer craisins over top.
  • Sprinkle cheese then toasted nuts.
  • In a small bowl pour out some lemon juice.
  • Slice and core pears.
  • Place slices in lemon juice and swish both sides in lemon juice.
  • Pat dry with towels or paper towels.
  • Layer pear slices over top of salad.
  • Toss ingredients before serving.
  • Place on individual plates.
  • Serve with dressing.
  • Place ingredients in a blender and pulse about 10-15 seconds until ingredients are emulsified.
  • Drizzle over salad.
  • Refrigerate leftovers.

ASIAN PEAR AND GINGER VINAIGRETTE RECIPE | BON APPÉTIT



Asian Pear and Ginger Vinaigrette Recipe | Bon Appétit image

This Asian-inspired vinaigrette is a little sweet from the miso and pear, and aromatic from the ginger and lime.

Provided by BONAPPETIT.COM

Yield makes 1 cup

Number Of Ingredients 9

1 2" piece ginger, peeled, thinly sliced
½ cup olive oil
½ Asian pear, peeled, cored, cut into large pieces
3 tablespoons apple cider vinegar
2 tablespoons white miso
2 teaspoons finely grated lime zest
1 teaspoon pink peppercorns
½ teaspoon white peppercorns
Kosher salt

Steps:

  • Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10–15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.
  • Purée Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
  • DO AHEAD: Ginger oil can be made 1 week ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill.

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