Roasted Pear Vinaigrette

Our last post outlined how to make a basic vinaigrette, so we thought we would step it up a notch with this elegant dressing.  This goes great with goat’s cheese or something blue, walnuts or pecans, citrus segments and a spicy green like arugula.


Roasted Pear Vinaigrette


1 Cup Chopped Roasted Pears, including any reserved roasting juices

1 Cup White Wine Vinegar

3 Tbsp. Chopped Shallots

2 Cups Olive Oil

Combine all ingredients except oil in a food processor and puree until smooth.  Slowly add oil until mixture is well combined.  Adjust seasonings and transfer to storage containers.  Keep refrigerated until needed.

Roasted Pears

1 Lb. Pears, slightly underripe, peeled, cored and cut into 1/4s

2 Tbsp. Canola Oil

1 Tbsp. Honey

1 Tbsp. Lemon Juice


Combine all ingredients in a bowl and toss to combine.

Lay pears on a parchment paper lined baking sheet and roast in a 400° oven, stirring occasionally, until golden, about 30 minutes.


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