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Recipe Friday: White Balsamic Pear Dressing with Winter Greens

While many fruits are out of season during the winter months, the same cannot be said of pears. All December long celebrate the versatility of pears during National Pear Month. Whether a quick snack, added to a fruit salad, or ceven accompanying a holiday main course, pears are a delicious ingredient and are worth celebrating, so check out this pear-centric recipe and get cooking!

White Balsamic Pear Dressing with Winter Greens 

Recipe by Chef Lisa Dupar, Lisa Dupar Catering

Yield: 2 

Ingredients for White Balsamic Pear Dressing

2 T The Perfect Purée Pear Puree, thawed
1 ½ T rice wine vinegar
2 T Dijon mustard
2 T garlic
1 T sugar
1 dash pepper
1 dash salt
1 cup canolive oil
1 T toasted fennel seeds


  1. Place vinegars, mustard, garlic, sugar, pear puree and seasonings into Robot Coupe.
  2. Puree.
  3. Slowly stream in the oil until emulsified.
  4. Add the fennel seeds, pulse to combine. Check seasoning label, date, refrigerate.

Ingredients for the Winter Greens Salad

2 cups shaved fennel (on Japanese mandolin)
2 cups julienne pear (on Japanese mandolin)


  1. Toss together to order with the dressing – serve only 1 cup of salad greens. Sprinkle the top with pomegranate seeds. 



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