Pear Vinaigrette
An elegant, fruity vinaigrette blending RC Siena Vinaigrette Dressing Mix with sweet canned pear puree, champagne vinegar, olive oil, fresh orange zest, and RC No Added MSG Roasted Garlic Base.
Yield / Servings
Approx. 3 Quarts Yield
Category
Dressings / Vinaigrette Dressings
Ingredients
10 Components
RC Siena Vinaigrette Dressing Mix
1 package
Canned Pear Puree
1 qt.
Champagne Vinegar
1 qt.
Whole Grain Mustard
4 Tbsp.
Olive Oil
4 cups
Fresh Thyme Chopped
1 Tbsp.
Ground Black Pepper
1 Tbsp.
Salt
1 Tbsp.
Fresh Orange Zest
1 Tbsp.
Preparation Steps
1
Blend All Ingredients
In a large mixing bowl, combine 1 package RC Siena Vinaigrette Dressing Mix, 1 qt. canned pear puree, 1 qt. champagne vinegar, 4 Tbsp. whole grain mustard, 4 cups olive oil, 1 Tbsp. chopped fresh thyme, 1 Tbsp. ground black pepper, 1 Tbsp. salt, 1 Tbsp. fresh orange zest, and 1 Tbsp. RC No Added MSG Roasted Garlic Base. Whisk or blend thoroughly until completely integrated and emulsified.
2
Chill & Store
Cover tightly and refrigerate for several hours before use to allow the sweet pear notes, citrus zest, and roasted garlic seasonings to marry. Keep finished dressing refrigerated.
Chef Notes & Specialty Variations
Custom Recipe Variations:
• Oil Swaps: Substitute pumpkin seed oil for the olive oil for a rich, nutty fall finish.
• Vinegar Alternatives: Use half balsamic and half red wine vinegar, half raspberry vinegar, or swap in cider vinegar.
• Texture & Sweetness: Fold in finely chopped candied pecans, or add fresh orange juice and honey.
• Creamy Style: Blend in sour cream or crème fraîche to convert this into a luscious, creamy Pear-Garlic dressing.
Serving Ideas: Magnificent over arugula and gorgonzola salads, poached pear and goat cheese bowls, or as a glaze for roasted pork loin and duck breast.