Pear, Endive And Watercress Salad with Gorgonzola Crostini

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4 oz Gorgonzola dolce; room
Salt; to taste
2 oz Dried cherries
2 Ripe comice pears
1 tb Walnuts; chopped
1 sm Bunch Watercress; washed,
4 sl Baguette; 1/2" thick
6 tb Extra-Virgin Olive Oil
2 Belgian endives
Black Pepper; freshly ground
2 tb Red wine vinegar

Original recipe makes 4 servings



Place dried cherries in a small saucepan with 2 cups water to cover and bring to boil. Allow to simmer 10 minutes, drain and set aside. Quarter the pears and thinly slice into a large mixing bowl. Cut the ends off the endive and add to pears. Add watercress and set aside. Toast baguette slices under broiler on both sides and smear each with 1 ounce of the soft gorgonzola. Set aside. In a blender, place soaked cherries, vinegar, salt and pepper and oil and blend until smooth (about 30 seconds). Pour into small bowl and set aside. Place half the dried cherry dressing in mixing bowl with pears, watercress and endive and toss gently to coat. Divide among 4 plates, place one crostino on top of each, sprinkle walnuts over cheese and drizzle 1/2 tablespoon vinaigrette around base of each plate and serve. This recipe yields 4 servings as antipasto. Comments: The original recipe title as listed is "Pear, Endive And Watercress Salad With Gorgonzola Crostini And Dried Cherry Vinaigrette". Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5650 broadcast 04-24-1996) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 09-20-1998 Recipe by: Mario Batali

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Calories Per Serving: 784 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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