October 1, 2006
Varietal: Pinot Blanc
Makes 1 2/3 cups
This silky, golden, sweet-tart dressing captures the simple fresh goodness of pears from the Northwest. It’s an original recipe I’ve made many times, and appears in Inside the Pike Place Market: Exploring America’s Favorite Farmers’ Market. Try it tossed with mixed greens, quartered cremini or buttton mushrooms, and a handful of toasted hazelnuts while sipping a glass of slightly chilled Pinot Blanc. Pinot Blanc is a light, crisp wine that gives Pinot Gris a run for its money and is more refreshing than Chardonnay. It’s fruity, yet not overpowering, with apple and butter flavors in the mouth and almond on the finish. Oregon’s Willamette Valley is a principal producer, with Amity, Adelsheim, and Willakenzie among the notable producers there.
1 ripe Comice or Bartlett pear, peeled, cored, and coarsely chopped
1 tablespoon grated white or yellow onion (Note: To grate the onion,
rub a small piece of onion against the fine side of a grater)
1/4 cup honey
1/2 teaspoon kosher salt
1/2 cup apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon Tabasco sauce
2 tablespoons hazelnut or walnut oil
3 tablespoons canola or vegetable oil
In a food processor or blender, pulse the pear, onion, honey, salt, vinegar, mustard, and Tabasco until smooth. Add the oils and pulse until the mixture thickens slightly. Use immediately or cover and refrigerate for up to 3 days.