Mesclun, Blue Cheese, And Pears

[Guest guest]

Nothing fancy or all that unusual here but....

I made this quick and good salad recipe, however mine should be named: Lettuce,

Pear, Avocado and a Little Blue Cheese because I used regular lettuce and I

added some avocado. Would be good without the blue cheese, too. (I served this

alongside a vegetarian main dish: Baked Macaroni with Zucchini, Mushrooms, Bell

Pepper & Cheeses.) Hope some of you can use this. ~ Brenda

 

PS: Every recipe in this book looked so good to me and one tested so good

(Chinese Charred Peppers and Zucchini)...that I returned it to the library and

bought myself a copy.

 

 

* Exported from MasterCook *

 

Mesclun, Blue Cheese, And Pears

 

Recipe By :The Occasional Vegetarian by Karen Lee with Diane Porter

Serving Size : 8 Preparation Time :0:00

Categories : Salad

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

RED WINE VINAIGRETTE:

2 tablespoons red wine vinegar

1 teaspoon dijon-style mustard

1/3 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup olive oil

1 clove garlic -- crushed

SALAD:

6 cups mesclun -- or a combination of

radicchio, arugula, and belgian endives

2 pears -- peeled and sliced (ripe)

4 ounces blue cheese -- (see note)

2 tablespoons sesame seeds -- roasted and ground

[i used store bought roasted...whole]

 

To make the vinaigrette, combine the vinegar, mustard, salt, pepper, and oil and

whisk or shake in a tightly covered jar until blended. The vinaigrette can be

prepared several days ahead and refrigerated. Return to room temperature before

using. Add the garlic to the salad dressing. [i put all dressing ingreds in a

bowl and whisked.]

 

In a large bowl, toss the mesclun with enough of the salad dressing to coat the

leaves. Place the dressed leaves on a light-colored serving plate. Surround the

leaves with the sliced pears. [i used home grown green lettuce only...and pears

and avocado at the edge.]

 

Crumble the cheese and sprinkle across the top of the mesclun. Scatter the

ground sesame over the cheese.

 

Note: Is good without blue cheese, too.

 

" This is one of my personal favorites for lunch. Bleu d'auvergne is my first

choice for this salad, but any good blue cheese can be substituted. Make sure to

buy the pears a few days in advance and allow them to ripen at room temperature

to their full sweetness. "

 

" For the mesclun, which is a combination of seven or more baby field lettuces,

you can substitute your own combination. Any two or three of the following

together will work: Belgian endives, arugula, radicchio, oak leaf, and frisee. "

 

Serves 6 to 8 as a first coarse, 4 as a light lunch. Prep time: 15 minutes.

 

Source:

" The Occasional Vegetarian by Karen Lee with Diane Porter "

S(KitchenTested, MC'd & posted by):

" BrendaAdams "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 149 Calories; 12g Fat (70.9% calories

from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol;

295mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2

Fruit; 2 Fat; 0 Other Carbohydrates.