Champagne-Dijon Dressing

  • This is so good on a bed of mixed spring greens!

    2 tbsp olive oil
    1/4 cup shallots, minced
    1/2 cup pear nectar
    2 tbsp champagne vinegar
    1 tsp Dijon mustard
    1/4 tsp sea salt
    1/2 tsp pepper

    In a skillet heat the oil. Add the shallot and cook stirring about 1 minute. Add the nectar, vinegar, mustard, salt and pepper and cook 30 seconds. Transfer to a container and allow to cool before you pour over the salad.