Toasted Hazelnut and Pear Dressing
This oil-free autumn dressing pairs well with our Brussels Sprout Salad.
Ingredients
- 60 ml (¼ cup) sherry vinegar
- 240 ml (1 cup) cold water
- 200 g (1 ) ripe pear, quartered, seeded
- 15 g (½ medium) shallot, peeled
- (1 ) garlic clove, peeled
- 40 g (6 ) dates, pitted
- (1 teaspoon) Dijon mustard
- (½ ) lemon, peeled
- (1 teaspoon) pumpkin pie spice
- (2 teaspoons) kosher salt, optional
- 65 g (½ cup) 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.
Ingredients
- 60 ml (¼ cup) sherry vinegar
- 240 ml (1 cup) cold water
- 200 g (1 Tablespoon) ripe pear, quartered, seeded
- 15 g (½ Tablespoon) medium shallot, peeled
- Tablespoon (1 Tablespoon) clove, peeled
- 40 g (6 Tablespoon) dates, pitted
- Tablespoon (1 teaspoon) Dijon mustard
- Tablespoon (½ Tablespoon) peeled
- Tablespoon (1 teaspoon) Pumpkin Spice
- Tablespoon (2 teaspoons) kosher salt, optional
- 75 g (½ cup) toasted hazelnuts
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.
Ingredients
- 60 ml (¼ cup) sherry vinegar
- 240 ml (1 cup) cold water
- 200 g (1 Tablespoon) ripe pear, quartered, seeded
- 15 g (½ Tablespoon) medium shallot, peeled
- Tablespoon (1 Tablespoon) clove, peeled
- 40 g (6 Tablespoon) dates, pitted
- Tablespoon (1 teaspoon) Dijon mustard
- Tablespoon (½ Tablespoon) peeled
- Tablespoon (1 teaspoon) Pumpkin Spice
- Tablespoon (2 teaspoons) kosher salt, optional
- 75 g (½ cup) toasted hazelnuts
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.
Ingredients
- 30 ml (2 Tablespoons) sherry vinegar
- 125 ml (½ cup) cold water
- 100 g (½ Tablespoon) ripe pear, cut into large chunks
- 8 g (½ Tablespoon) small shallot, peeled
- Tablespoon (1 small) garlic clove, peeled
- 20 g (3 Tablespoon) dates, pitted
- 3 g (½ teaspoon) Dijon mustard
- 17 g (¼ Tablespoon) small lemon, peeled
- Tablespoon (½ teaspoon) pumpkin spice
- Tablespoon (1 teaspoon) kosher salt, optional
- 32 g (¼ cup) toasted hazelnuts
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.