Asian Pear Vinaigrette

from the kitchen of Chef Paul Prudhomme

6 Asian pears, peeled and diced
1/4 tablespoon sugar
1/4 cup cider vinnegar
1/4 cup rice vinnegar
1/2 cup olive oil
1/4 cup walnut oil
1/2 cup mirin (sweet Japanese rice wine)
1/2 cup finely chopped shallots
1 teaspoon Chef Paul Prudhomme's Vegetable MagicŪ
1/2 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