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Fall Salad
6 Servings
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Fall Salad Ingredients
8 Handfuls chicory
greens
Freshly milled
pepper
3 Bartlett or Comice
pear
s
VINAIGRETTE
12 Whole
walnut
s
1 1/2 tb
Pear
or champagne vinegar
Walnut
oil (optional)
Salt
4 oz
Gorgonzola
Dolcelatte
3 tb Virgin
olive oil
10 Branches
chervil
or parsley
3 tb
Walnut
oil
Instructions for Fall Salad
SEPARATE LEAVES OF WHICHEVER type of green youre using. If using escarole or curly endive, use just the pale inner leaves. (Outer leaves can be sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into attractive pieces, wash and dry them and set aside. To cut pears, stand them upright and slice off a round from the side. Work your way around the pear, slicing it thinly into crescent-shaped pieces. If walnuts are really fresh, simply crack them and break them into quarters and eighths. If they arent so fresh, toss them in a little walnut oil and toast them at 350F until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of it to dress the leaves. Set them on salad plates. Dress pears with remaining vinaigrette and settle them into leaves. Scatter walnuts over salad along with cheese. Garnish with chervil and dust lightly with pepper. VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust oil or vinegar to get the balance you like. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Pork
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Chervil
Gorgonzola
Greens
Olive Oil
Pear
Salt
Walnut
Salads
Fruits
Gorgonzola
Champagne
Olive oil
Parsley
Pear
Ham
Pork
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