| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Smoked goose breast, fat intact, about 3/4 lbs |
| 2 |
md |
Cornice pears, perfectly ripe |
| 2 |
bn |
Arugula, trimmed, washed, spun dry |
|
|
Zest and juice of 1 lemon |
| 6 |
tb |
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
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