Warm Pear Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Bartlett pears, ripe but
Firm,
5 tsp: Olive oil,
1 tsp: Honey,
1/2 tsp: Dry mustard,
1/2 tsp: Salt,
1/8 tsp: Fresh ground black pepper,
1/2 medium: Red onion, thinly sliced
2 Heads: Belgian endive --,
Sliced crosswise,
1 bunch: Watercress, stems removed
1/4 lbs: Stilton or Roquefort cheese,
Crumbled,
1 1/2 tsp: Red wine vinegar,
1 tsp: Worcestershire sauce,
Directions:
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.
Recipe By : Martha Stewart Living February 1995
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp
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.
Recipe By : Martha Stewart Living February 1995
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Source from luhu.jp