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Pear-Hazelnut Dressing

Pear-Hazelnut Dressing
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WebMD Recipe from

Pure hazelnut oil adds a deep, dark nuttiness to this sweet and tangy dressing that marries beautifully with mixed bitter greens or Bibb lettuce salads topped with fresh and dried fruit, such as pears and figs, and chopped toasted hazelnuts.

Prep: 10 minutes | Total Time: 10 minutes
  • 1 8-ounce can
    pears in light syrup
  • 3 tablespoons
    cider vinegar
  • 2 tablespoons
    hazelnut oil, or walnut oil (see Ingredient note)
  • 2 tablespoons
    dry white wine
  • 1/8 teaspoon
    Freshly ground pepper, to taste
  • 1 1/2 tablespoons
    finely chopped fresh chives
  1. Drain pears, reserving 2 tablespoons of the syrup. Combine the pears and reserved syrup with vinegar, oil, wine, salt and pepper in a blender; blend until smooth. Stir in chives.



Ingredient Note: If you do not have any nut oil on hand, use extra-virgin olive oil.


Nut oils: Oils pressed from hazelnuts and walnuts add a special fragrance to salad dressings. And from a nutritional point of view, they are a good choice because they contain a high ratio of monounsaturated fats. Nut oils are available in specialty stores—be prepared, they can be expensive. Nut oils are prone to rancidity, so store them in the refrigerator.

Nutritional Information

Makes: about 1 cup
  • Calories26
  • Fat2 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates2 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium20 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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