Salad Dressing Repository - Pear & Goat Cheese Dressing
Yield: 3-4 Salads
Good for any salad of delicate greens, like Red and Green Oak Leaf, and its better if you have very ripe or even overly ripe pears that can blend into the dressing.
Ingredients
- 1/3 IGP balsamic vinegar
- 2 tbsp powdered English mustard (like, Coleman's)
- 1/2 tsp Herbs de Provence
- pinch of garlic powder
- pinch of fine sea salt
- 7 - 8 grinds of freshly cracked black pepper
- 1 small very ripe Anjou or Bartlett pears, peeled, cored and finely diced
- 1/4 cup crumbled goat cheese
- 1/2 cup avocado oil
Instructions
- Place all ingredients except the pear, goat cheese and avocado oil in a mixing bowl and whisk vigorously to combine.
- Add the oil a little at a time while whisking constantly until an emulsion is formed and the oil and vinegar do not separate.
- Add the goat cheese a little at a time and whisk vigorously until the cheese is incorporated into the dressing.
- Add the pears, a little at a time and whisk vigorously, breaking down the pears into a pulp. It's okay if the pears are firm and you have a few chunks.
- Allow the dressing to rest a room temperature for an minutes before adding to the salad.
Notes
- Use Bartlett or Anjou Pears because they ripe quickly and they become very soft.
- When you prep the pears, save any juice that's left on the cutting board and add to the vinaigrette
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