Name: Warm Pear Salad
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

Another reason for the de-churching of many Christians is the historic individualism of evangelical Christianity and the grass-roots American impulse against authority. The natural inclination is to think that one needs only an individual relationship with Christ and needs no other authority. Such thinking produces Christian Lone Rangers who demonstrate their authenticity by riding not to church, but out to the badlands, reference Bible in hand, to do battle single-handedly with the outlaw world.

Kent Hughes

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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