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CATEGORY CUISINE TAG YIELD
Import, New, Text 1 Servings

INGREDIENTS

1/2 Smoked goose breast, fat
intact about 3/4 lbs
2 Cornice pears, perfectly
ripe
2 Arugula, trimmed washed
spun dry
Zest and juice of 1 lemon
6 T Extra virgin olive oil
Black pepper and salt

INSTRUCTIONS

Slice goose breast on bias very thin and pound lightly between oiled
waxed paper. Lay 6 or 7 slices on each of 4 plates and set aside.
Preheat oven to 350 degrees F.  Core and slice the pears 1/16inch
thick. Toss in bowl with arugula,  lemon juice and olive oil. Season
with salt and lots of pepper. Place  plates in oven for 20 seconds,
until just warm and remove. Divide  salad over each, garnish with zest
and more cracked black pepper and  serve.  Yield: 4 servings  NOTES :
Should use extra virgin olive oil from Lake Como region  Recipe by:
Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue
<suechef@sover.net> on Apr 14, 1997

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 77
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 648.6mg
Potassium: 852.8mg
Carbohydrates: 18.1g
Fiber: 4.5g
Sugar: 10.8g
Protein: 3.5g


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