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

• 60 ml sherry vinegar
• 240 ml cold water
• 200 g ripe pear, quartered, seeded
• 15 g medium shallot, peeled
• 1 garlic clove, peeled
• 40 g dates, pitted
• 1 teaspoon Dijon mustard
• ½ lemon, peeled
• 1 teaspoon Pumpkin Spice
• 2 teaspoons kosher salt, optional
• 75 g toasted hazelnuts

Directions

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