Recipe - Fennel And Pear Salad

1 teaspoon Corn, peanut or canola oil
8 Egg roll skins, cut to form
An oval
One fourth cup Pumpkin seeds
One half cup Dried tomatoes, about 1
Ounce
1 small Fennel bulb thinly
Sliced
1 md Bosc pear peeled, cored

2 tablespoons virgin olive oil 1 tablespoon sherry
vinegar One fourth teaspoon salt One fourth teaspoon freshly ground
black pepper Preheat the oven to 400 degrees. Brush a cookie sheet lightly
with One half teaspoon of the oil. Arrange the egg roll ovals on the sheet and
brush the tops of them with the remaining One half teaspoon of oil. Bake at 400
degrees until brown and crisp, about 6 to 7 minutes. Transfer to a plate
and set aside until serving time. Spread the pumpking seeds on a cookie
sheet and toast them lightly in a 400 degree oven for about 4 or 5 minutes.
Set aside. Bring 2 cups of water to a boil in a saucepan, drop in the
dried tomatoes, and bring back to a boil. Cover the pan and set it off the
heat for 10 minutes. Drain, reserving the cooking liquid in the
refrigerator or freezer for use in soups or stews. Cut the tomatoes into
1inch pieces. Bring 1 quart water to a boil. Add the fennel and cook it
over high heat for about 3 minutes, or just until the water returns to a
boil. Drain and cool for a few minutes. In a bowl, gently mix together the
fennel, pear, and tomato pieces with the pumpkin seeds and all the
vinaigrette ingredients. To serve, place an egg roll crisp on each of the
four plates. Spoon the fennel mixture on top of the crisps and top each
serving with another egg roll crisp to create a salad "sandwich." Garnish
with the reserved fennel leaves and serve immediately. Shar 05/27/94
11:27:29 AM =============== Note 4 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: MCII: HEALTHY
FOOD To: ALL Date: 05/27 From: YKDN26A
SHARON MCCORMACK Time: 2:35 PM

Recipe By : Jacques Pepin, Today's Gourmet II

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip