Holiday Fig and Pear Vinaigrette

from the kitchen of Chef Paul Prudhomme

ingredients

3 Anjou or Bosc pears, peeled and diced

8 Blue Ribbon Calimyrna Figs®, finely diced

2 teaspoons Chef Paul Prudhomme's Vegetable Magic®

1/2 cup mirin (sweet Japanese rice wine) (see Note)

1/4 cup white balsamic vinegar

1/4 cup rice vinegar

1/4 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