PANTRYFLEX

On the jar: Cinderdock Pear And Walnut

shake · dressing

★ STARRED KITCHENPrep 5 min

Pear and Walnut Dressing

Independent adaptation of a publicly published Adam Smith recipe. Not affiliated with, sponsored by, or endorsed by Adam Smith.

Pear And Walnut from a starred kitchen.

Ratio

Ratio by volume: Pear Juice 50 ml, Sherry Vinegar 20 ml, Walnut Oil 100 ml, Dill Oil 100 ml
Pear Juice 50 mlSherry Vinegar 20 mlWalnut Oil 100 mlDill Oil 100 ml

Ingredients

  • Pear Juice — 50 ml
  • Sherry Vinegar — 20 ml
  • Walnut Oil — 100 ml
  • Dill Oil — 100 ml
  • Salt — 2 g
  • Pepper — 0.5 g

Method

  1. Pour to the lines in order (bottom → top): Pear Juice, Sherry Vinegar, Walnut Oil, Dill Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Adam Smith works in Classical British / French technique at Woven by Adam Smith; credentials include Michelin 1* (Woven by Adam Smith, Coworth Park).

Originally published as Pear and Walnut Dressing.

Adapted from a Adam Smith recipe (Adam Smith / Great British Chefs (Comté mousse salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Adam Smith / Great British Chefs (Comté mousse salad) (published as “Pear and Walnut Dressing”). Full citation lives in Provenance.

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