This elegant vinaigrette balances fruitiness, sweetness, nuttiness, and tanginess. It gets its creamy, luxe consistency from the pear, which acts as an emulsifying agent. Use any variety of pear you like. What’s important is that the fruit is fully ripe and has a custardy texture; a knife should glide through the flesh.
We like this dressing made with shallot as much as we like it without. With it, the sweet notes are tempered by the shallot’s pungency; without it, the honeyed flavors are front and center. We leave it up to you to decide.
MAKES ABOUT 1/2 CUP [120 ML]
1/2 ripe medium pear, peeled, cored, and roughly diced
21/2 Tbsp toasted walnut oil
11/2 Tbsp mild-flavored extra-virgin olive oil
2 Tbsp champagne vinegar
11/2 tsp honey
1 Tbsp minced shallot (optional)
Kosher salt
Freshly ground black pepper
In the beaker of an immersion blender, combine the pear, walnut oil, olive oil, vinegar, honey, shallot (if using), 3/4 tsp salt, and 1/2 tsp pepper. Purée until smooth. Let stand to allow the flavors to meld, about 15 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Briskly stir to recombine just before using.