| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ew, Import, Text | 1 | Servings | |
INGREDIENTS
| 2 | Firm pears, peeled cored | |
| and cut lengthwise into | ||
| 1/2-inch slices | ||
| 2 | T | Olive oil |
| 1 | Clove garlic, minced | |
| 1 | T | Mustard |
| 1 | T | Honey |
| 2 | T | White wine vinegar |
| 1/3 | c | Extra virgin olive oil |
| Salt and pepper | ||
| 1/3 | c | Toasted walnuts, chopped |
| 4 | oz | Gorgonzola, crumbled |
| 3 | c | Mixed baby greens |
INSTRUCTIONS
Heat a cast iron grill pan over medium high heat. Brush pear slices with oil and grill for 1 minute per side or until just tender. In a bowl whisk together or blend with hand blender garlic, mustard, honey and vinegar. While whisking or blending add olive oil in a stream until mixture emulsifies, becomes creamy. Taste the dressing and adjust seasoning to taste with more vinegar, oil or salt and pepper. In a large bowl toss together the nuts, Gorgonzola and mixed greens. Immediately before service drizzle a little dressing over salad and toss to coat. Add more dressing if desired. Arrange salad on plates and top with grilled pear slices. Serve with fresh ground black pepper. Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1217 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 18:10:01 -0400 From: Meg Antczak <[email protected]>
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