Actress Debi Mazar and her husband Gabriele Corcos, co-hosts of The Cooking Channel's Extra Virgin, were inspired to make this prickly pear vinaigrette recipe after a trip to the Grand Canyon. This dressing pairs perfectly with their Grilled Beet and Charred Corn Salad recipe.
Watch The Video
Put a fine-mesh strainer over a medium bowl.
Halve the prickly pears and scoop out the fruit into the strainer.
Press the fruit to release as much juice as possible. Discard the seeds and pulp.
Whisk the vinegar and 2 tablespoons of olive oil into the juice to combine.
Season with salt and pepper.
Serve with Debi Mazar's Grilled Beets and Charred Corn Salad.
Recipe courtesy of the Cooking Channel.