Friday, April 15, 2011

Pear Vinaigrette

2 pears, juiced
canola oil
1 to 2 teaspoons Dijon mustard
juice of 1/2 a lemon
2 T apple cider vinegar
salt and pepper to taste

Preparing the vinaigrette:
Juice 2 pears and bring the juice to a boil in a saucepan. Lower heat and simmer for about 30 to 40 minutes, until the juice has reduced to a thick caramel. Set aside to cool.

In a bowl, add cider vinegar, Dijon mustard, lemon juice, pear juice-caramel, salt and pepper, and drizzle in the canola oil until emulsified.


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