1 8-ounce can
pears in light syrup
hazelnut oil, or walnut oil (see Ingredient note)
dry white wine
Freshly ground pepper, to taste
1 1/2 tablespoons
finely chopped fresh chives
- 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.
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