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  • 12 ounces chopped, drained, light syrup, jarred pears, liquid reserved
  • 1/3 cup reserved pear syrup
  • 1 tbs. Dijon mustard
  • 1/3 cup pear balsamic vinegar or white balsamic vinegar
  • 1/4 cup canola oil
  • 1 tsp. toasted walnut oil
  • 1/8 tsp. sea salt
  • 1/2 tsp. dried chives

Place the pears, pear syrup, mustard and vinegar in blender and purée until smooth. Drizzle in the canola and walnut oils. Add the salt and chive and pulse to combine.

Per serving (1 ounce):
Calories 40; Protein 0 g; Total Fat 3 g; Saturated Fat 0 g; Carbohydrates 4 g; Dietary Fiber 0g; Cholesterol 0 mg; Sodium 35 mg

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