From lottery75115@yahoo.com Wed Nov 24 13:35:53 2004 Date: Wed, 24 Nov 2004 03:21:22 +0000 (UTC) From: lottery75115 Newsgroups: rec.food.recipes Subject: Fresh Pear And Romaine Salad With Blue Cheese Followup-To: rec.food.cooking, rec.food.recipes Fresh Pear And Romaine Salad With Blue Cheese Recipe By : The Los Angeles Times Serving Size :4 Categories :Salads/Dressings Fruit Walnut Vinaigrette 1/4 cup walnut oil 1/4 cup olive oil 1/4 cup white wine vinegar 2 tablespoon finely-minced shallots or green onion 1 teaspoon Salt 1/4 teaspoon Freshly-ground white pepper Assembly 1/2 cup walnut pieces 8 cups chopped romaine 2 pears, such as Bartlett, Bosc or Anjou cored, and cut into 1/4" thick slices 1 lemon --juiced 4 ounces blue cheese --crumbled For the Walnut Vinaigrette: Combine walnut oil, olive oil, vinegar, shallots, salt and pepper and shake in a covered container until thoroughly blended. (Makes 3/4 cup) For Assembly: Toast walnuts in shallow pan at 350 degrees until walnuts smell fragrant and are lightly browned, about 5 minutes. Let cool. Arrange romaine on platter or in salad bowl. Place sliced pears in separate bowl and squeeze lemon juice over top. Gently toss to coat, then arrange pears on the romaine. Sprinkle with toasted walnuts and cheese. Drizzle salad with vinaigrette. This recipe yields 4 servings. Each serving with 2 tablespoons vinaigrette: 459 calories; 849 mg sodium; 21 mg cholesterol; 38 grams fat; 24 grams carbohydrates; 11 grams protein; 2.66 grams fiber. Formatted by Joe Comiskey - jcomiskey@krypto.net Recipe USA Group -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/