Use this vinaigrette in the recipe Mixed Greens with Bosc Bears and Spicy Pecans.
In a medium saucepan, add the pear juice and let it reduce (cook down) over medium-high heat until you have 1 cup left. Remove from heat and let it cool.
In a blender combine reduced pear juice, sherry vinegar, salt and pepper, and blend together. Drizzle in the oil while blending.
The vinaigrette will last at least 2 to 3 weeks refrigerated.
Recipe by, PCC Deli
Source: 2010 PCC fall member meeting dinner