Apple Cider Vinaigrette & Pear Hazelnut

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Apple Cider & Pear Hazelnut Dressings

Two elegant autumn dressings: a zippy, balanced Apple Cider Vinaigrette and a delicate, nutty Pear–Hazelnut drizzle. Built to cling to greens and roasted veg without tasting greasy or harsh.

Two jars: apple cider vinaigrette and pear hazelnut dressing with apple, pear slices, and hazelnuts

Apple Cider Vinaigrette

Yield: ~3/4 cup (6 servings) · Time: 5 minutes · Method: whisk (or shake in jar)

Ingredients

  • 1/4 cup apple cider vinegar (60 ml)
  • 1/2 cup extra-virgin olive oil (120 ml)
  • 1 tsp Dijon mustard
  • 1/2–1 tsp maple syrup or honey, optional (balances acidity)
  • 1/4–1/2 tsp fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 1 Tbsp very finely minced shallot

Directions

  1. Base: In a small bowl, whisk vinegar, Dijon, salt, pepper, and maple/honey (if using) until smooth. Mustard is your emulsifier here.
  2. Emulsify: While whisking steadily, slowly drizzle in the olive oil until thickened and glossy. If it tastes sharp, another pinch of salt will round it out.
  3. Finish: Fold in minced shallot for savoriness. Taste and fine-tune acidity/sweetness to your liking.
Chef Tips: A 1:2 acid-to-oil ratio keeps this bright but balanced. If serving with sweet fruit (apples, cranberries), keep sweetener minimal so the salad doesn’t skew sugary.

Swaps & Variations

  • More apple: Replace 1–2 tsp vinegar with apple juice for fruitier notes.
  • Herby: Whisk in 1 tsp chopped thyme or tarragon.
  • Allium-free: Skip shallot; add a pinch of celery salt for depth.

Pair With

Spinach, crisp apple, roasted squash, toasted walnuts/pecans, and goat cheese or sharp cheddar.

Pear–Hazelnut Dressing

Yield: ~1/3 cup (3–4 servings) · Time: 5 minutes · Method: whisk

Ingredients

  • 2 Tbsp hazelnut oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp honey or maple syrup
  • Pinch of fine sea salt, to taste
  • Optional: 1–2 tsp light olive oil (to soften strong hazelnut oil)
  • Optional: 1–2 tsp very finely grated ripe pear or 1 tsp pear juice for gentle fruit aroma

Directions

  1. Whisk: Combine vinegar, honey/maple, and salt until dissolved.
  2. Blend: Whisk in hazelnut oil (and olive oil if using) until cohesive and lightly thickened.
  3. Finish: Stir in grated pear/pear juice if desired; adjust with a drop more vinegar or sweetener to balance.
Troubleshooting: If flavors feel “bitter,” your hazelnut oil may be over-toasted or older; cut with 1–2 tsp olive oil and a pinch more salt. If too sharp, add 1/2 tsp honey.

Pair With

Mixed greens with sliced pears, toasted hazelnuts, and a salty cheese (Parmesan, aged gouda). Lovely on roasted beets or carrots.

Equipment

  • Small bowl + whisk (or lidded jar)
  • Measuring spoons/cup
  • Microplane for shallot/pear (optional)

Serving Ideas

  • Apple Harvest Salad: Greens, apples, roasted delicata, cranberries, toasted walnuts — with Apple Cider Vinaigrette.
  • Pear & Hazelnut: Arugula, pears, shaved Parmesan, hazelnuts — with Pear–Hazelnut dressing.
  • Warm Grain Bowl: Farro or quinoa, kale, roasted beets/squash — either dressing.

Make-Ahead & Storage

  • Fridge: Store each dressing in a sealed jar up to 5 days. Shake before serving.
  • Separation: Re-emulsify the vinaigrette by shaking 10–15 seconds.
  • Delicate oils: Hazelnut oil is aromatic — keep refrigerated and use within a few months of opening.

Nutrition note: Values vary by brands and amounts. Use your preferred calculator if needed.

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