Recipe - Pear And Pecan Salad

2 ounce Blue cheese such as
Roquefor/Gorgonzola; or
herb goat cheese
1/3 cup Buttermilk; or light cream
2 tablespoon Olive oil
1 tablespoon Red wine vinegar
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper
8 cup Mesculun or mixed salad
greens
4 md Pears
One half cup Pecans; lightly toasted,
coarsely chopped, amount
may be wrong

In a bowl, using a fork, mash cheese and buttermilk together to make a
smooth paste. Whisk in olive oil, vinegar and salt and pepper until creamy.
To serve, divide salad greens among individual salad plates. Peel pears, if
desired, and cut into quarters. Remove core and cut into thin lingthwise
slices. Arrange over greens. Drizzle with dressing and sprinkle with
pecans. Serve immediately. Serves 6. Lansing State Journal, 42798 MC
formatting by bobbi744@sojourn.com

NOTES : The Packham Pear is short and stubby and an illlooking shade of
light green with conspicuous dark green pores and it never blushes or
changes color, even wheh it ripens. It is also juicy, fragrant and
delicious for eating out of hand and packed with nutritional pluses. A
medium size pear contains 100 calories, and has generous amounts of
vitamins C and E as well as potassium. They are fatfree and fibrous. They
are very popular in Europe. Barbara Burman of Cape Fruit in America says
that it is the most versatile cooking fruit she can think of. It was
introduced in South America in 1922. It has been exported to this country
by Cape Fruit for nearly 40 years. They are found in the spring.
Recipe by: Cape Fruit Co. Lansing State Journal

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
May 03, 1998