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White Balsamic Pear Dressing with Winter Greens

2 servings

Chef Lisa Dupar

For the White Balsamic Pear Dressing:
    • 2 tbsp. The Perfect Purée Pear Puree, thawed
    • 1 1/2 tbsp. rice wine vinegar
    • 2 tbsp. Dijon mustard
    • 2 tbsp. garlic
    • 1 tbsp. sugar
    • 1 dash pepper
    • 1 dash salt
    • 1 cup canolive oil
    • 1 tbsp. toasted fennel seeds
Method for the White Balsamic Pear Dressing:
1. Place vinegars, mustard, garlic, sugar, pear puree and seasonings into Robot Coupe.
2. Puree.
3. Slowly stream in the oil until emulsified.
4. Add the fennel seeds, pulse to combine. Check seasoning label, date, refrigerate.
For the Winter Greens Salad:
    • 2 cups shaved fennel (on Japanese mandolin)
    • 2 cups julienne pear (on Japanese mandolin)
Method for the Winter Greens Salad:
1. Toss together to order with the dressing – serve only 1 cup of salad greens. Sprinkle the top with pomegranate seeds.