Subject: Pear and Gorgonzola Salad
From: Unicorn (unicorn@indenial.com)
Date: Wed Aug 14 2002 - 08:53:43 EDT
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FOOD FUNNY
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I know Deanna Smith of Canton, Georgia and I believe her when she says
this really happened:
I tried a recipe last night I had printed from one of the Chef's newsletters
called "Dangerous Pork Chops." My son asked me what was for dinner
and I told him. He asked "What's so dangerous about them?" and my
smart aleck husband replied "Your mother is making them!" I told him
making jokes about mom's cooking in the kitchen with all these sharp
objects around could be dangerous too!
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TODAY'S RECIPE
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I know I have published recipes similar to this in the past, but the
combination of fresh pears and Gorgonzola cheese is so magical that
any new slant on the basic recipe is always welcome in my house.
Pear and Gorgonzola Salad
4 to 6 cups (1 - 1.5 L) mixed greens, trimmed,
washed, and dried
1/2 cup (125 ml) basic vinaigrette sauce (recipe follows)
2 pears, cored and sliced
1/4 lb (110 g) Gorgonzola or other good quality
blue cheese, crumbled
1 cup (250 ml) walnut halves, toasted and coarsely
chopped
Toss the greens with most of the vinaigrette and divide between
individual salad plates. Arrange the pear slices on top and sprinkle
the Gorgonzola over all. Top with the toasted walnuts and remaining
vinaigrette. Serves 4 to 6.
Basic Vinaigrette Sauce
1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil
Combine the shallot, mustard, vinegar, salt, and pepper in a small
mixing bowl and whisk until thoroughly combined. Add the oil in a
thin stream, whisking constantly. If the sauce separates before being
used it me be recombined by whisking vigorously for a few seconds.
Makes 1 cup (250 ml).
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