| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Belgian |
Molto03 |
4 |
servings |
INGREDIENTS
| 2 |
oz |
Dried cherries |
| 2 |
|
Ripe comice pears |
| 2 |
|
Belgian endives |
| 1 |
sm |
Bunch Watercress; washed, spun dry |
| 4 |
sl |
Baguette; 1/2" thick |
| 4 |
oz |
Gorgonzola dolce; room temperature |
| 6 |
tb |
Extra-virgin olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Chopped walnuts |
INSTRUCTIONS
Place dried cherries in a small saucepan with 2 cups water to cover and
bring to boil. Allow to simmer 10 minutes, drain and set aside. Quarter the
pears and thinly slice into a large mixing bowl. Cut the ends off the
endive and add to pears. Add watercress and set aside. Toast baguette
slices under broiler on both sides and smear each with 1 ounce of the soft
gorgonzola. Set aside. In a blender, place soaked cherries, vinegar, salt
and pepper and oil and blend until smooth (about 30 seconds). Pour into
small bowl and set aside. Place half the dried cherry dressing in mixing
bowl with pears, watercress and endive and toss gently to coat. Divide
among 4 plates, place one crostino on top of each, sprinkle walnuts over
cheese and drizzle 1/2 tablespoon vinaigrette around base of each plate and
serve. This recipe yields 4 servings as antipasto.
Comments: The original recipe title as listed is "Pear, Endive And
Watercress Salad With Gorgonzola Crostini And Dried Cherry Vinaigrette".
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5650 broadcast 04-24-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-20-1998
Recipe by: Mario Batali
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