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CATEGORY CUISINE TAG YIELD
Grains, Dairy Belgian Dujour08 8 Servings

INGREDIENTS

4 Nectarines
4 Pears
4 Plums
8 Belgian endive heads
4 Frisee heads
4 Radicchio heads
6 oz Walnuts
6 oz Hazelnuts
Butter
12 oz Maytag bleu cheese
Salt, to taste
Freshly-ground black pepper
to taste
=== VINAIGRETTE ===
3 oz Sherry vinaigrette
3 oz Olive oil
6 oz Walnut oil
3 Shallots -, to 4 minced
Salt, to taste
Freshly-ground black pepper
to taste

INSTRUCTIONS

In advance, split fruits in half, season and grill (if ripeness is an
issue, finish by roasting). Cut endive and frisee in half. Cut
radicchio in quarters. Toss nuts with melted butter, salt, and  pepper,
then lightly roast. Cool and crush by hand or with a rolling  pin. In a
hot skillet or roasting pan drizzle lightly with olive oil,  season the
endive, frisee, and radicchio and roast them cut-side down  (you do
want to color the endive). Vinaigrette: Prepare vinaigrette  by
blending all ingredients. Toss roasted endives with the  vinaigrette.
Arrange the lettuces and fruits on the plate, and  garnish with nuts
and cheese. This recipe yields 8 servings.  Source: "CHEF DU JOUR -
(Show # DJ-9385) - from the TV FOOD NETWORK"  S(Formatted for MC5):
"07-28-1999 by Joe Comiskey -  joecomiskey@netzero.net"  Recipe by:
Stan Frankenthaler  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 862
Calories From Fat: 612
Total Fat: 70.8g
Cholesterol: 30.5mg
Sodium: 94.7mg
Potassium: 1036.4mg
Carbohydrates: 56.7g
Fiber: 13g
Sugar: 30.4g
Protein: 11.5g


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