I often see salad recipes that include pears in their ingredient lists, but it’s rare to see a salad dressing that uses fresh pears. I created this dressing as a way to utilize ripe pears and to bring sweetness to a salad dressing without any added sugar. The roasted carrots give this dressing a nice, rich flavor, and the champagne vinegar balances the sweetness from the pears perfectly. This vinaigrette is very versatile—I first served it over a simple green salad of garden lettuces and fresh pears. The next day I tossed some of the leftover dressing with a mixture of cooked and cooled brown rice, canned black beans, and spinach for a quick lunch. The last few tablespoons made the perfect dipping sauce for simple barbecued chicken. I’ll be making this recipe again as soon as the pears on Continue reading →