I just discovered this recipe in the (relatively) new Moosewood Cookbook called Cooking for Health. It was so good I made it two nights in a row and drizzled it liberally on an arugula salad with grilled asparagus and grilled pear. It’s sweet and thyme-y, and packed full of nutrients, particularly with the pear and apple sauce. The recipe calls for a raw pear, but since I was grilling pear for the salad anyway, I used grilled pear which was really nice – added sweetness with a little smokiness from the BBQ.

1 ripe pear, cored and chopped (and grilled)

1/3 cup olive oil

2 tbsps apple cider vinegar

2 tbsps apple or pear juice (I used apple sauce)

1 tsp dijon mustard

1 tsp fresh thyme leaves

1/4 tsp salt

generous dash of ground black pepper

1 small garlic clove, pressed or minced

maple syrup (I used about 1 tbsp)

Combine all ingredients in a blender and puree until smooth and creamy. If the dressing is too thick, add a little water or juice. This dressing will keep in the refrigerator for 3 or 4 days. If the chilled dressing congeals, bring it to room temperature before serving.