| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 1/2 | Smoked goose breast, fat | |
| intact about 3/4 lbs | ||
| 2 | Cornice pears, perfectly | |
| ripe | ||
| 2 | Arugula, trimmed washed | |
| spun dry | ||
| Zest and juice of 1 lemon | ||
| 6 | T | Extra virgin olive oil |
| Black pepper and salt |
INSTRUCTIONS
Slice goose breast on bias very thin and pound lightly between oiled waxed paper. Lay 6 or 7 slices on each of 4 plates and set aside. Preheat oven to 350 degrees F. Core and slice the pears 1/16inch thick. Toss in bowl with arugula, lemon juice and olive oil. Season with salt and lots of pepper. Place plates in oven for 20 seconds, until just warm and remove. Divide salad over each, garnish with zest and more cracked black pepper and serve. Yield: 4 servings NOTES : Should use extra virgin olive oil from Lake Como region Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue <suechef@sover.net> on Apr 14, 1997
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 648.6mg
Potassium: 852.8mg
Carbohydrates: 18.1g
Fiber: 4.5g
Sugar: 10.8g
Protein: 3.5g