Asian Pear Vinaigrette
from the kitchen of Chef Paul Prudhomme
6 asian pears, peeled and diced
¼ tablespoon sugar
¼ cup cider vinnegar
¼ cup rice vinnegar
½ cup olive oil
¼ cup walnut oil
½ cup mirin (sweet Japanese rice wine)
½ cup finely chopped shallots
1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
½ teaspoon ground nutmeg
how to prepare
Reserve 1 cup of the diced pears and set aside.
Combine the remaining ingredients in a skillet and cook over high heat until the pears are just tender, about 5 minutes. Transfer the mixture to a food processor and purée until smooth. Gently fold in the reserved pears.
Copyright © 1998 by Paul Prudhomme