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Thanks to SomedayGourmet for submitting this wonderful recipe! This recipe for Roasted Pear and Moscato Vinaigrette will sure to be a wonderful addition to your next salad! Pair this with our Moscato for a truly tasty meal.
Ingredients
2 Ripe Pears
1/2 cup White Wine (Barefoot Moscato or Pinot Grigio)
1/2 small diced onion or 1 shallot
1/2 tbsp minced Garlic
1 tbsp Grey Poupon Dijon Mustard (recommend name brand here)
2 tbsp Honey
2 tsp Cinnamon
1-2 tsp freshly ground Coarse Sea Salt
1-2 tsp freshly ground Course Black Pepper
1 cup Canola Oil
Instructions
Preheat oven to 350F. Line a baking sheet with aluminum foil and coat with Pam. Wash the pears, remove the steams, and slice into 4ths. Holding each piece of pear vertically, gently slice out the core and seeds. Flip the piece over and slice into 2 or 3 wedges and place on the baking sheet. Repeat. Sprinkle the cinnamon over the pears and place the pan in middle of the oven.
Bake for 25-30 minutes and then let cool for a few minutes on the pan. In the meantime, add the rest of the ingredients except the oil into the blender.
Measure the oil in a small measuring glass with a spout and set aside. Once the pears have cooled slightly, add to the blender and pulse until thoroughly puréed. Remove the center of the lid, turn the blender on high, and slowly and steadily pour the oil into the center of the blender while its running.
Refridgerate for at least 30 minutes before using and will hold for 5-7 days.
CHEF'S NOTES:
- Picking a pear can be challenging and I try to find ones that are just slightly soft to the touch with a little color in the skin. I typically plan to use a pear 2-3 days after I bring it home from the store to allow it to ripen on the countertop. For this dressing I went with a standard pear but there are a wide variety of pears to experiment with!
- If you are preparing the dressing to use with a salad, consider roasting another pear that has been cut into larger slices with cinnimon to use as a tasty and gourmet looking topping.
