Champagne Pear Dijon Vinaigrette

Champagne Pear Vinaigrette

This Champagne Pear Dijon vinaigrette is exceptionally smooth and flavorful. You will fall in love with this instantly!

Traveling up to the Grand Traverse Resort in Traverse City, Michigan, I came across a great salad with one of the best dressings I have tasted. Looking for anything plant-based or vegan up north can be a challenge, but it can also be the best surprise. It was Thanksgiving weekend with not much open for dining. So we went to the Grand Traverse Resort as I heard they have a great buffet with items that we would be able to eat. What a treat it was!

The buffet had numerous items that were vegan. With several different salads and sides to choose from, I feasted my eyes on a Cranberry Apple Quinoa salad and chose the Pear Vinaigrette dressing. Oh my goodness – it was absolutely delicious. Of course, I made note of what was in it and sweet-talked the waitress into telling me a couple of ingredients that were in the dressing. I was so excited I couldn’t wait to go home and recreate this wonderful salad and dressing.

You can find the recipe for Cranberry Apple Quinoa salad under “Garden Party Salads”. This salad is light and refreshing to have any time of year and super easy and quick to make. In making the dressing, I removed the oil, used a Champagne Pear vinegar with fresh pears, and added a little bit of Dijon mustard, sea salt, ground pepper, and water. The result was nothing short of tasty!

cranberry apple quinoa salad with champagne pear vinaigrette
Cranberry Apple Quinoa Salad with Champagne Pear vinaigrette

I used Ripe Bartlett pears (pears should not be hard and a little soft), peeled, cored, and coarsely chopped. You can also use bosc pears as well as canned pears. When using canned pears, purchase the ones that are canned in “pear juice from concentrate”. Place all the ingredients with the exception of the pear vinegar, into a high-speed blender. Process enough to break up the pear so there are no large chunks. Next add the Champagne Pear Vinegar and process on high to emulsify completely, about 1-2 minutes. The dressing should be smooth with a nice pouring consistency. If you feel it is too thick, you can add 1-2 Tbsp. more of water. Pour into a container and refrigerate until ready to use.

You can adjust the amount of vinegar by dipping a spinach or kale leaf into the dressing to taste as you are making it. For this recipe, I used a Champagne Pear Vinegar found on Amazon. If for some reason you cannot find the pear or champagne pear vinegar, you can substitute apple cider vinegar but the taste will be a little different. This dressing stores well in a refrigerator for two weeks.

Champagne Pear Dijon Vinaigrette

Champagne Pear Dijon Vinaigrette

Yield: 1 2/3 Cup
Prep Time: 3 minutes
Blend Time: 1 minute
Total Time: 4 minutes

Quick and easy to make dressing - perfect for any salad!

Ingredients

  • 2 ripened Bartlett or Bosc pears, peeled, cored, and coarsely chopped (about 1 1/4 Cups) or canned pears in pear juice (remove the juice)
  • 6 Tbsp. Champagne Pear vinegar
  • 1 1/4 Tsp. Dijon mustard
  • 1 Tsp. sea salt (or kosher salt)
  • 1/4 Tsp. fresh ground pepper
  • 3 Tbsp. cold water

Instructions

  1. Put all the ingredients except the pear vinegar into a high-speed blender or a food processor with the "S" blade. Process enough to break up the pear.
  2. Add the Champagne Pear vinegar and process on high to emulsify completely - about 1 minute.
  3. The dressing should be exceptionally smooth with no chunks. If you feel it is a little thick, just add 1-2 more tablespoons of cold water.

Notes

You can adjust the amount of the pear vinegar by dipping a spinach or kale leaf into the dressing to taste.

For the vinegar, you can use either a pear vinegar or champagne pear vinegar, both available on Amazon. If you cannot find pear vinegar, substitute with apple cider vinegar (the taste will be a little different). The dressing stores well in the refrigerator for 2 weeks.

If you are using this on a pasta salad and storing, drizzle on the individual servings rather than the whole salad as the pasta soaks up all the dressing. On a regular salad, it can make the greens soggy if it is not all consumed when made.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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2 Comments

  1. Thank you for this great recipe! I fell in love with it. I actually used the canned pear halves because I didn’t have fresh. I also used just a little of the juice from it and it just made the perfect dressing! I love all your dressings but have to admit this one is my all time favorite! Can this be stored in the freezer by chance?

    1. Hi Bethany
      I’m so glad you love this dressing. It’s one of my favorites too. I haven’t tried freezing it yet but I will and post an update for you. It should be ok though. You will just need to whisk it good again. I’ll let you know when I freeze it.

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