Toasted Hazelnut and Pear Dressing

A simple and easy autumn dressing that pairs well with our Brussels Sprout Salad. Oil free is an added bonus with plenty of natural oils added from the hazelnuts.

Ingredients

• 1 1/2 Tablespoons (30 ml) sherry vinegar
• ½ cup (125 ml) cold water
• ½ each (100 g) ripe pear, cut into large chunks
• ½ small (8 g) shallot, peeled
• 1 small garlic clove, peeled
• 3 each (20 g) dates, pitted
• ½ teaspoon (3 g) Dijon mustard
• ¼ small  lemon, peeled
• ½ teaspoon Pumpkin Spice
• 1 teaspoon salt, optional
• ¼ cup (32 g) toasted hazelnuts

Directions

1. Place all ingredients into the Vitamix container in the order listed and secure the blade base.  
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.