| 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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“God: so personal that in comparison we are cold unfeeling machines”