| 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
A Message from our Provider:
“Forbidden fruits create many jams”