| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Salads, Mine | 4 | Servings |
INGREDIENTS
| 2 | Bartlett pears halved lengthwise | |
| 1 | tb | Rosemary olive oil |
| 1/2 | lb | California mixed lettuces |
| 4 | tb | Bottled garden herb dressing |
| 4 | 1oz wedges light Brie cheese | |
| 20 | Whole pecans | |
| 4 | Edible flowers for garnish |
INSTRUCTIONS
Trim rounded side of each pear half so that each half is a flat, pear-shaped slice. Lightly brush pear slices with rosemary oil and place on edge of grill rack where heat is less intense. Grill for about 1=AB minutes per side. Place a grilled pear slice on each plate, drape with colorful lettuces and drizzle with herb dressing. Garnish each with a Brie wedge, pecans and a decorative sprinkling of edible flowers. Fresh Fields Fall 1995 Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998
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