Holiday Fig and Pear Vinaigrette

from the kitchen of Chef Paul Prudhomme

Makes about 3½ cups

3 Anjou or Bosc pears, peeled and diced
8 Blue Ribbon Calimyrna Figs, finely diced
2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
½ cup mirin (sweet Japanese rice wine) (see Note)
¼ cup white balsamic vinegar
¼ cup rice vinegar
¼ cup finely chopped onion
2 tablespoons freshly squeezed lemon juice
how to prepare

Combine all the ingredients in a blender or food processor and purée until smooth.  Serve with your favorite salads.

Note:  If mirin is not available, substitute saké or dry sherry

Copyright © 2000 by Paul Prudhomme