Warm pear salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bartlett pears -- ripe but | |
| Firm | ||
| 5 | teaspoons | Olive oil |
| 1 | teaspoon | Honey |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Fresh ground black pepper |
| ½ | medium | Red onion -- thinly sliced |
| 2 | Heads Belgian endive -- | |
| Sliced crosswise | ||
| 1 | bunch | Watercress -- stems removed |
| ¼ | pounds | Stilton or Roquefort cheese |
| Crumbled | ||
| 1½ | teaspoon | Red wine vinegar |
| 1 | teaspoon | Worcestershire sauce |
Directions
Cut pears lengthwise into quarters. Peel, core and cut each quarter into approximately 1-inch chunks and place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt and pepper and toss well.
Place a medium skillet over medium-high heat. Add pears and onions and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
Transfer pears, onions and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar and Worcestershire sauce and toss together gently. Season to taste with salt and pepper and serve warm.
Recipe By : Martha Stewart Living February 1995 From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (