~ Lemon-Pepper Pear-Infused Balsamic Vinaigrette ~

I rarely write a post that requires readers to search for a specialized ingredient not readily found at the market, and, when I do, I usually include a uncompromising substitute for that item (or items).  I am what I refer to as an equal opportunity recipe developer.  From time to time it's my job to work with unusual or extravagant ingredients from around the world.  Sharing them in my recipes is fun, but, it's also my responsibility, via a substitute ingredient, to make sure the recipe is user-friendly and economical for all -- we are all in this food world together, and, fair is fair!

Having said that, you are going to need two specialized ingredients to make this  luscious vinaigrette:

Pear-Infused Balsamic Vinegar

Lemon-Infused EVOO

The good news is: on amazon.com I found a very nice brand that sells infused vinegars and olive oils in gift sets of four for about $30 per set.  The vinegar flavors are: fig, pear, pomegranate and raspberry.  The oil flavors are:  basil, garlic, lemon and chili.  I recommend them, and, I promise to put them all to very good use for you in the very near future!

For the vinaigrette (1 1/2 cups = enough for 6 generous side-salads:

6  tablespoons pear-infused balsamic vinegar

6  tablespoons lemon-infused olive oil

3  tablespoons walnut oil

6  tablespoons honey

1  tablespoon Dijon mustard

pear nectar to total 1 1/2 cups of liquid, about 10 tablespoons

1/4  teaspoon sea salt

1 1/2  teaspoons freshly-ground peppercorn blend

~ Step 1.  Combine all of the vinaigrette ingredients in a 2-cup measuring container with a tight-fitting lid.  Vigorously shake prior to serving drizzled judiciously on salad(s) --  a little goes a long way. Note:  Keep leftovers stored in the refrigerator (this vinaigrette will keep for a least a week).  Return to room temperature and shake vigorously prior to serving.

To get my recipe for my ~ Spinach Salad w/Grilled Pears, Toasted Walnuts and Gorgonzola ~, click on the Related Article link below!

Lemon-Pepper Pear-Infused Balsamic Vinaigrette:  Recipe yields 1 1/2 cups.

Special Equipment List: 2-cup measuring container w/tight-fitting lid & pourer top

Cook's Note:  Back in June I posted two salad recipes made with citrus fruits.  ~ One Recipe = Two of Mel's Favorite Citrus Salad Dressings: Pink Grapefruit or Sun-Kissed Orange ~ can be found in Categories 8, 9, 10 & 20.  Fruity salads tossed with salty cheeses never EVER tasted so good!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014)

Related articles

~ Spinach Salad w/Grilled Pears, Toasted Walnuts, Gorgonzola & a Pear-Infused Balsamic Vinaigrette ~

~ Baked Tomato, Jasmine Rice & Panko Casserole (My Secret Ingredient? White Balsamic Vinaigrette!) ~

~ A Real-Deal Italian Ingredient: Balsamic Vinegar ~

~ Blueberry-Kiwi-Watermelon Salad on Baby Greens w/White Balsamic Vinaigrette (My heatwave salad!) ~

~ Lemony Orzo & Shrimp Salad w/Cucumber, Feta & White Balsamic Vinaigrette, or: What I Cook for Me ~