I am a foodie. I love trying new flavors, textures, cooking methods, etc. I also am a little bit finicky about how my food is prepared. I don’t like fried food; I prefer not to have a lot of fatty ingredients, such as cream, oil, or butter, in my foods on a regular basis. Sure, I like to indulge occasionally, but for the most part I prefer healthier foods.
Because of this obsession with healthy foods, I prefer not to put salad dressing on my salad. Yep, I am that annoying restaurant customer who orders her salad, “With dressing on the side, please.” I prefer to dip the tines of my fork in the dressing and then stab a bite of salad. It gives the salad some nice flavor without a lot of extra calories.
When I am at home and making salads, quite often I like to make my own dressings. If I make my own dressings I can control the amount of oil added. I understand that some dressings taste better with oil, but sometimes the ingredients simply shine on their own. When I made this pear vinaigrette, I had thought it might need a bit of oil, but the flavors that it delivered persuaded me to believe otherwise. Serving on salad for my husband and me, he had to agree. It was a great topping, even without oil.
- 2 forelle pears
- 1/3 cup champagne vinegar
- 1 Tb. sugar
- 2 Tb. red onion, diced
- Peel, core, and finely chop pears.
- Combine pears, vinegar, sugar, and onion in a small pot, and bring to a boil.
- Once boiling, reduce heat, cover, and simmer for 10 minutes.
- Allow mixture to cool to room temperature (about 30 minutes), then puree in blender.
- Serve immediately, or refrigerate.