- 1 quart pear juice
- 1/2 cup sherry vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup olive oil
In a saucepan, reduce pear juice over medium-high heat until you have 1 cup left. Remove from heat and let cool.
In a blender combine reduced pear juice, vinegar, salt and pepper; blend together. Drizzle in oil while blending.
The vinaigrette will last at least 2 to 3 weeks, refrigerated.