- 2 ripe pears, peeled, cored, and chopped (3 cups)
- ½ c white wine or pear nectar
- ¼ c white balsamic vinegar
- 2 tsp Dijon mustard
- 1 clove garlic, chopped
- 1 tsp black pepper
- ¼ tsp sea salt.
- ½ c olive oil
- 1 tbsp honey
Puree pears, wine,vinegar, mustard, garlic, pepper, and salt in a blender until smooth.
Gradually blend in oil and honey until smooth.