| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Belgian | Autumn, Salads/dres, Winter | 4 | Servings |
INGREDIENTS
| 2 | Bartlett pears — ripe but | |
| Firm | ||
| 5 | ts | Olive oil |
| 1 | ts | Honey |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/8 | ts | Fresh ground black pepper |
| 1/2 | md | Red onion — thinly sliced |
| 2 | Heads Belgian endive — | |
| Sliced crosswise | ||
| 1 | bn | Watercress — stems removed |
| 1/4 | lb | Stilton or Roquefort cheese |
| Crumbled | ||
| 1 1/2 | ts | Red wine vinegar |
| 1 | ts | Worcestershire sauce |
INSTRUCTIONS
Cut pears lengthwise into quarters. Peel, core and cut each quarter into approximately 1-inch chunks and place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt and pepper and toss well. Place a medium skillet over medium-high heat. Add pears and onions and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes. Transfer pears, onions and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar and Worcestershire sauce and toss together gently. Season to taste with salt and pepper and serve warm. Posted to MC-Recipe Digest V1 #156 Date: 16 Jul 1996 13:45:19 -0400 From: "McNamara, Kelly" <kmcnamara@liggett.com> Recipe By : Martha Stewart Living February 1995
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