Toasted Hazelnut and Pear Dressing
This oil-free autumn dressing pairs well with our Brussels Sprout Salad.
Ingredients
- ¼ cup (60 ml) sherry vinegar
- 1 cup (240 ml) cold water
- 1 (200 g) ripe pear, quartered, seeded
- ½ medium (15 g) shallot, peeled
- 1 garlic clove, peeled
- 6 (40 g) dates, pitted
- 1 teaspoon Dijon mustard
- ½ lemon, peeled
- 1 teaspoon pumpkin pie spice
- 2 teaspoons kosher salt, optional
- ½ cup (65 g) toasted hazelnuts
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Refrigerate until chilled before serving.