Yield: 4 Servings
|2 cups||Mixed greens|
|2 ounces||Hazelnut vinaigrette|
|1 ounce||Fresh green beans|
|5||Sliced pears; or more|
|1 ounce||Toasted pecans|
|2 ounces||Roquefort cheese|
|Salt and pepper; to taste|
Toss greens with salt, pepper and vinaigrette. Arrange onto desired plate.
In same bowl toss, adding more vinaigrette if needed, green beans, tomatoes, pears and pecans. Arrange into the salad greens. Add Roquefort and grape clusters.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.
Notes: *Courtesy of Brasserie T, Northfield IL Looks like 4 servings >From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grape Commission 1996 : Food Service* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998