Kat Can Cook

0 Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined
1 Drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
2 If you’ll be consuming within a day or two, there’s no need to refrigerate.  To keep it for longer, refrigerate, then let it come to room temperature and shake it up again to serve.