| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Japanese | Salads | 6 | Servings |
INGREDIENTS
| 1 | pk | Large wonton skins |
| 1 | c | Crumbled blue cheese |
| Canola oil | ||
| Egg wash to seal wontons | ||
| 2 | Pears- peeled; cored and cut into 4 pieces | |
| 1 1/2 | c | Red wine |
| 2 | tb | Sugar |
| 1 1/2 | lb | Mixed greens |
| 1/4 | lb | Bean sprouts |
| 1 | c | Japanese Vinaigrette; (recipe included) |
| 1/4 | c | Scallions; thinly sliced |
| 1/4 | c | Mandarin oranges |
| 1/4 | c | Cilantro; coarsely chopped |
| Black and white sesame seeds | ||
| Radish sprouts |
INSTRUCTIONS
BLUE CHEESE WONTONS POACHED PEARS ASSEMBLY & PRESENTATION ~ ----Blue Cheese Wontons---- (2 wontons per person) Place 1 tablespoon of blue cheese in each wonton skin; fold and crimp with egg wash. Fry both sides in hot oil until golden brown. (Heat wontons in oven before serving to recrisp.) ~ ----Poached Pears---- Simmer together in small heavy stock pot. Turn pears to get an even, burgundy color on all sides. Cool before slicing. ~ ----Assembly & Presentation---- Mixed greens can be any mixture (drained green lettuce, ridicco, bibb, etc.) 1. Arrange lettuce, mandarin oranges, bean sprouts, radish sprouts on platter. 2. Slice pears diagonally and fan on platter. Place blue cheese wonton near fanned pears. 3. Drizzle with Japanese Vinaigrette. 4. Garnish with scallions, cilantro, and black and white sesame seeds. NOTES : email: themission@electriciti.com Recipe by: Marla Reif & Fay Nakanishi of Mission Cafe, San Diego Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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