Pear salad already tastes elegant. But the dressing? That’s the move that takes it from “nice” to “wow, who made this?” Today we’ll build a versatile dressing that flatters every pear from crisp Bosc to buttery Comice. It’s bright, silky, and balanced, and you’ll whip it up in five minutes flat—no special gear required.
Why This Dressing Works With Every Pear
Pears swing from sweet to floral to slightly grainy, and they bruise if you look at them funny. This dressing plays support, not center stage. It brings acid to cut sweetness, fat to carry flavor, and a hint of aromatics to add intrigue. Bonus: it sticks to greens like arugula and butter lettuce without turning them soggy.
The Core Formula (Memorize This, Thank Me Later)
Use this simple ratio and tweak it based on your pear and pantry.
- 3 parts mild olive oil (or half olive oil, half neutral oil if your olive oil tastes punchy)
- 1 part acid (white wine vinegar, champagne vinegar, or lemon juice)
- 1 tsp honey or maple per 1/4 cup dressing for balance
- 1 tsp Dijon mustard for emulsifying and subtle heat
- Pinch of fine sea salt + several grinds of black pepper
- Optional aromatics: a micro-grate of garlic (seriously tiny), or a splash of vanilla extract for a cozy vibe
Aim for a dressing that tastes bright on its own. If it tastes slightly too tangy standalone, it’s probably perfect for sweet pears. IMO, err on the zingy side.
Exact “House Dressing” Recipe
Whisk:
- 3 tbsp extra-virgin olive oil
- 1 tbsp champagne vinegar
- 1 tsp Dijon mustard
- 1 to 2 tsp honey (start with 1, taste, adjust)
- 1 tsp fresh lemon juice (for lift)
- 1/8 tsp fine sea salt + 6–8 grinds black pepper
Optional: 1–2 drops vanilla extract or 1 tsp finely chopped fresh tarragon.
Flavor Upgrades Based On Your Pear
Let your pear’s personality choose the add-ins. It’s like matchmaking, but thirstier.
For Bartlett or Comice (Super Juicy, Sweet)
- Acid: Champagne or white wine vinegar
- Herb: Tarragon or basil
- Boost: Tiny squeeze of lemon to cut sweetness
For Bosc (Firm, Spicy, Honeyed)
- Acid: Sherry vinegar for warmth
- Spice: Cracked black pepper + a pinch of ground coriander
- Sweet: Maple syrup instead of honey for caramel notes
For Anjou (Balanced, Versatile)
- Acid: Apple cider vinegar
- Herb: Thyme or chives
- Boost: A few drops of toasted sesame oil if you’re pairing with nuts
Texture Tricks: How To Get Silky, Not Greasy
No one wants a heavy slick on delicate greens. Keep it light but clingy.
- Use Dijon so the oil and acid stay friendly. No separation drama.
- Whisk slowly and drizzle the oil in. Or shake in a jar like a normal human—FYI, that works too.
- Salt the dressing, not the salad. Salt dissolves better in liquid and seasons evenly.
- Dress at the last minute. Pears brown, greens wilt, and time waits for no salad.
Pro Move: Pear Maceration
Slice pears and toss them in a bowl with 1 tsp lemon juice and a pinch of salt for 3 minutes. They’ll gloss up, stay bright, and taste extra pear-y. Then add to the dressed greens.
Add-Ins That Love Pears (Build A Dreamy Bowl)
You don’t need all of these—pick 2–4 and keep it classy.
- Cheese: Blue, gorgonzola dolce, aged cheddar, manchego, or goat cheese
- Crunch: Candied walnuts, toasted pecans, pistachios, or hazelnuts
- Greens: Arugula, little gem, butter lettuce, baby kale
- Extras: Thin red onion, shaved fennel, pomegranate arils, prosciutto shards
- Herbs: Chives, tarragon, mint
Pairings pro tip: If you add blue cheese or cured meat, increase the acid just a touch to cut richness.
Three Variations You’ll Actually Use
Because options keep things fun and your fridge interesting.
1) Lemon-Pepper Honey Vinaigrette (Everyday MVP)
- 3 tbsp olive oil
- 2 tsp lemon juice + 1 tsp champagne vinegar
- 1 tsp Dijon
- 1 to 1½ tsp honey
- 1/4 tsp fresh cracked pepper
- Salt to taste
Vibe: Bright, friendly, crowd-pleasing. Great with arugula, goat cheese, and toasted walnuts.
2) Maple-Sherry Dressing (Cozy Dinner Party)
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 tsp maple syrup
- 1 tsp Dijon
- Pinch of ground coriander
- Salt and pepper
Vibe: Warm and sophisticated. Dreamy with Bosc pears, manchego, and marcona almonds.
3) Vanilla-Tarragon Champagne Vinaigrette (Unexpected Flex)
- 3 tbsp olive oil (mild)
- 1 tbsp champagne vinegar
- 1 tsp honey
- 1/8 tsp vanilla extract
- 1 tsp minced tarragon
- Salt and white pepper
Vibe: Floral and elegant without going dessert-y. Use with Comice pears, pistachios, and butter lettuce.
How To Assemble So Everything Shines
Order matters. We build layers like a seasoned salad architect.
- Prep greens dry. Spin or pat dry so dressing clings.
- Slice pears last. Toss in a tiny bit of lemon to keep them bright.
- Dress the greens first with just enough vinaigrette to lightly coat.
- Top with pears and add-ins. Drizzle a little extra dressing over the pears only.
- Taste and tweak. Need more acid? Add a few drops of vinegar and toss once more.
Serving And Storage
- Make-ahead: Mix dressing up to 5 days in advance, refrigerated.
- Wake-up call: Cold fat dulls flavor. Let the dressing sit at room temp 10 minutes, then shake.
- Leftovers: Dress only what you’ll eat. Keep extra pears unsliced until go time, IMO.
FAQ
Can I make this dressing without mustard?
Yes. Use 1 tbsp Greek yogurt or 1 tbsp mayo per 1/4 cup dressing to emulsify. It changes the vibe slightly creamier, but it still lets the pears shine.
What if my dressing tastes flat?
It probably needs salt or acid. Add a pinch of salt first, taste, then add 1/2 tsp vinegar or lemon. Pears bring sweetness, so you need enough snap to balance them.
Which oil works best if my olive oil tastes bitter?
Use a 50/50 blend of extra-virgin olive oil and neutral oil like grapeseed or avocado. You get body without the bitterness muscling in.
How do I keep pears from browning in the salad?
Toss slices with 1 tsp lemon juice and a pinch of salt. Or sub a splash of apple juice with lemon if you want gentler acidity. Then add them to the salad right before serving.
Can I add garlic without overpowering the pears?
Totally—use restraint. Microplane a tiny nub (like 1/8 clove) or rub a cut clove around the inside of your mixing bowl for a whisper of garlic that won’t steal the show, FYI.
What cheeses pair best with this dressing?
Blue and gorgonzola for contrast, goat cheese for tang, manchego or aged cheddar for nutty notes. If you add salty cheese, bump the acid a little to keep balance, IMO.
Conclusion
A great pear salad dressing stays balanced: bright acid, smooth fat, a touch of sweetness, and a little aromatic magic. Start with the core formula, then riff based on your pears and pantry. Keep it zippy, dress last minute, and watch your “simple salad” become everyone’s favorite bite.