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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 09-20-1998 Recipe by: Mario Batali
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (397g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 745 (95%)|
|Amt Per Serving||% DV|
|Total Fat 82.7g||110 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 39.1g|
|Polyunsanturated Fat 27.9g|
|Cholesterol 0mg||0 %|
|Sodium 57.7mg||2 %|
|Potassium 852.3mg||22 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 2.8g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 784
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