This post may contain affiliate links.
I’m excited to share my springy pear vinaigrette with you. It is such a special recipe that is so right for this time of year. It’s light, fresh, and just sweet enough…without being overly sweet, which is always my preference.
Using fruit in a dressing is one of my favorite ways to bring out the natural sweetness without adding any sugar. You will want a pear that’s ripe, but it doesn’t need to be overly soft. I tend to reach for Bosc pears, but really, almost any variety will work here. An asian pear would also work beautifully.
I love serving this over a simple green salad, but it is also wonderful drizzled over a vegetable like asparagus. There are recipes where the salad itself is the star, full of textures and toppings…and then there are recipes like this, where the dressing is the moment. This one really stands on its own. It’s delicate and just a little bit sophisticated, while still being incredibly simple to make.
I love giving homemade salad dressings as a hostess gift, especially in the spring. When I’m entertaining, I’ll often make a big batch and send guests home with a small bottle…it’s such a thoughtful touch. My special pear dressing is ideal for this.
Table of Contents
Ingredients
Pear – The star of the vinaigrette. When blended, it adds natural sweetness and creates a smooth, velvety texture.
White Wine Vinegar or Apple Cider Vinegar – Brings bright acidity that balances the sweetness of the pear and keeps the dressing fresh and lively.
Fresh Lemon Juice – Adds an extra layer of brightness and a clean, citrusy lift.
Garlic – Provides a subtle savory depth that rounds out the sweetness.
Dijon Mustard – Helps emulsify the dressing while adding a gentle tang and complexity.
Ground Black Pepper – Adds a soft, warming spice that enhances the overall flavor.
Sea Salt – Essential for bringing all the flavors into balance.
Extra Virgin Olive Oil – Adds richness and body, creating that silky, luxurious finish.
Commonly Asked Questions:
A ripe but still firm pear is ideal. Bosc is a great choice, but Bartlett or even Asian pears will work beautifully.
Yes, peeling helps create a smoother, more refined texture in the dressing.
You can use a food processor instead. For a chunkier version, you could finely grate the pear and whisk everything together, but blending gives the best texture.
Springy Pear Vinaigrette
Ingredients
- 1 ripe pear , peeled, cored, and chopped
- 1/4 cup white wine vinegar or apple cider vinegar
- 1 lemon, juiced
- 1 clove garlic, smashed and peeled
- 2 tsp Dijon mustard
- 1 tsp ground black pepper
- 1/4 tsp sea salt
- 1/2 cup extra virgin olive oil
Instructions
- Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined
- Drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
- If you’ll be consuming within a day or two, there’s no need to refrigerate. To keep it for longer, refrigerate, then let it come to room temperature and shake it up again to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
