Pear and pecan salad

6 Servings

Ingredients

Quantity Ingredient
2 ounces Blue cheese such as Roquefor/Gorgonzola; or herb goat cheese
⅓ cup Buttermilk; or light cream
2 tablespoons Olive oil
1 tablespoon Red wine vinegar
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
8 cups Mesculun or mixed salad greens
4 mediums Pears
½ cup Pecans; lightly toasted, coarsely chopped, amount may be wrong

Directions

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, 4-27-98 MC formatting by bobbi744@...

NOTES : The Packham Pear is short and stubby and an ill-looking 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 fat-free 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 MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 03, 1998

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