Fennel and pear salad

Yield: 4 Servings

Measure Ingredient
1 teaspoon Corn, peanut or canola oil
8 Egg roll skins, cut to form
An oval
¼ cup Pumpkin seeds
½ cup Dried tomatoes, about 1
1 small Fennel bulb -- thinly
1 medium Bosc pear -- peeled, cored

2 tablespoons virgin olive oil 1 tablespoon sherry vinegar ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Preheat the oven to 400 degrees. Brush a cookie sheet lightly with ½ teaspoon of the oil. Arrange the egg roll ovals on the sheet and brush the tops of them with the remaining ½ teaspoon of oil. Bake at 400 degrees until brown and crisp, about 6 to 7 minutes. Transfer to a plate and set aside until serving time. Spread the pumpking seeds on a cookie sheet and toast them lightly in a 400 degree oven for about 4 or 5 minutes.

Set aside. Bring 2 cups of water to a boil in a saucepan, drop in the dried tomatoes, and bring back to a boil. Cover the pan and set it off the heat for 10 minutes. Drain, reserving the cooking liquid in the refrigerator or freezer for use in soups or stews. Cut the tomatoes into 1-inch pieces. Bring 1 quart water to a boil. Add the fennel and cook it over high heat for about 3 minutes, or just until the water returns to a boil. Drain and cool for a few minutes. In a bowl, gently mix together the fennel, pear, and tomato pieces with the pumpkin seeds and all the vinaigrette ingredients. To serve, place an egg roll crisp on each of the four plates. Spoon the fennel mixture on top of the crisps and top each serving with another egg roll crisp to create a salad "sandwich." Garnish with the reserved fennel leaves and serve immediately. Shar 05/27/94 11:27:29 AM =============== Note 4 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: MCII: HEALTHY FOOD To: ALL Date: 05/27 From: YKDN26A SHARON MCCORMACK Time: 2:35 PM Recipe By : Jacques Pepin, Today's Gourmet II File

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