Pear Vinaigrette

Ingredients

1 (4-ounce) firm-ripe pear, peeled, cored and cut into 1/4-inch thick slices
1/4 cup plus 2 tablespoons Champagne vinegar
2 tablespoons minced shallots
2 tablespoons plus 1 teaspoon sugar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon kosher salt
1 1/2 teaspoons green onions
1/2 cup vegetable oil

Instructions

Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.

Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)

Yield: 1 generous cup