| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Mine, Salads |
4 |
Servings |
INGREDIENTS
| 2 |
|
Bartlett pears |
|
|
halved lengthwise |
| 1 |
T |
Rosemary olive oil |
| 1/2 |
lb |
California mixed lettuces |
| 4 |
T |
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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