Thyme Orange & Cinnamon Pear Balsamic Vinaigrette
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Some dressings feel seasonal.
This one feels like crisp air, orchard visits, and that first sweater of the season.
Our Cinnamon Pear Balsamic already has that soft warmth built in — gently sweet with just a hint of spice. When you pair it with Navel Orange Olive Oil, something beautiful happens. The orange brightens the pear and keeps the dressing feeling light instead of heavy.
A touch of thyme adds an herbal note that makes this vinaigrette feel thoughtful and balanced. And if you whisk in a little Dijon? It becomes creamy without any cream at all.
I love this over mixed greens with sliced pears, toasted walnuts, and crumbled blue cheese. It’s also lovely drizzled over roasted butternut squash or brushed onto grilled chicken.
Sweet. Savory. Warm with a little brightness.
The kind of dressing that makes a simple salad feel special.
Thyme Orange & Cinnamon Pear Vinaigrette
Rated 5.0 stars by 1 users
Category
Dressings & Sauces
Author:
Servings
Makes approximately ½ cup (serves 4–6 salads)
Prep Time
5 minutes
A warm and balanced vinaigrette made with Cinnamon Pear Balsamic, Navel Orange Olive Oil, and fresh thyme for a bright yet cozy dressing perfect for fall salads and roasted vegetables.
Ingredients
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¼ cup Cinnamon Pear Balsamic Vinegar
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¼ cup Navel Orange Olive Oil
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1 tsp fresh thyme leaves (or ½ tsp dried thyme)
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1 tsp Dijon mustard (optional)
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1 tsp Franklin Raw Honey or maple syrup
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Salt, to taste
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Freshly ground black pepper, to taste
Directions
In a small bowl, whisk together Cinnamon Pear Balsamic Vinegar, Dijon mustard (if using), and honey or maple syrup until smooth.
Slowly drizzle in Navel Orange Olive Oil while whisking continuously until fully emulsified.
Stir in fresh thyme leaves, salt, and freshly ground black pepper.
Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to use.
Recipe Note
Tracey’s Notes
- Fresh thyme gives the most vibrant flavor, but dried works beautifully too.
- If the dressing thickens in the refrigerator, let it sit at room temperature and whisk again before serving.
- This pairs beautifully with pears, goat cheese, toasted nuts, and mixed greens.
Optional
- Add finely minced shallots for extra depth.
- Use as a light marinade for pork or chicken.
- Drizzle over roasted sweet potatoes or Brussels sprouts.