| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Bobbie’s no, Cheese, Nuts, Pears, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
oz |
Blue cheese such as Roquefor/Gorgonzola; or herb goat cheese |
| 1/3 |
c |
Buttermilk; or light cream |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Red wine vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 8 |
c |
Mesculun or mixed salad greens |
| 4 |
md |
Pears |
| 1/2 |
c |
Pecans; lightly toasted, coarsely chopped, amount may be wrong |
INSTRUCTIONS
In a bowl, using a fork, mash cheese and buttermilk together to make a
smooth paste. Whisk in olive oil, vinegar and salt and pepper until creamy.
To serve, divide salad greens among individual salad plates. Peel pears, if
desired, and cut into quarters. Remove core and cut into thin lingthwise
slices. Arrange over greens. Drizzle with dressing and sprinkle with
pecans. Serve immediately. Serves 6. Lansing State Journal, 4-27-98 MC
formatting by bobbi744@sojourn.com
NOTES : The Packham Pear is short and stubby and an ill-looking shade of
light green with conspicuous dark green pores and it never blushes or
changes color, even wheh it ripens. It is also juicy, fragrant and
delicious for eating out of hand and packed with nutritional pluses. A
medium size pear contains 100 calories, and has generous amounts of
vitamins C and E as well as potassium. They are fat-free and fibrous. They
are very popular in Europe. Barbara Burman of Cape Fruit in America says
that it is the most versatile cooking fruit she can think of. It was
introduced in South America in 1922. It has been exported to this country
by Cape Fruit for nearly 40 years. They are found in the spring.
Recipe by: Cape Fruit Co. Lansing State Journal
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
May 03, 1998
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