Secret reveal time…
After a short stint on a certain farm, I (ashamed to admit it…) became just a little sick of salads.
Often on the verge of bolting and picked straight from the dusty and hot Coloradan fields, an overabundance made their way into our intern fridge each week. As the days went by, our comical lack of proper vegetable storage techniques meant fast-wilting lettuces and rather limp looking greens.
A sure time for the lovely vinaigrette to come to the rescue! Welcome pear, and thanks for keeping things lively.
Have you ever had certain meals or style of dishes that you just get… kinda… really… SICK OF? Let me know in the comments! This is all part of life, and it’s something I love for people to think about when they are meal-prepping. I have a great podcast episode about meal prep that dives into how to avoid food fatigue, too.
Pear Vinaigrette
Ingredients
- 1/2 pear seeds removed
- 1/4 cup cold press extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove peeled
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
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Combine all ingredients in food processor and blend until smooth.
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Serve over greens and salad of choice.
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Pictured above is massaged kale, chopped parsley, sliced radishes and the remaining half pear.