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Add a photoRaciónes: 6
Ingredientes
- 2 ounce Blue cheese such as Roquefor/Gorgonzola, or possibly herb goat cheese
- 1/3 c. Buttermilk, or possibly light cream
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Red wine vinegar
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 8 c. Mesculun or possibly mixed salad greens
- 4 med Pears
- 1/2 c. Pecans, lightly toasted, coarsely minced, amount may be wrong
Direcciones
- In a bowl, using a fork, mash cheese and buttermilk together to make a smooth paste. Whisk in extra virgin olive oil, vinegar and salt and pepper till creamy.
- To serve, divide salad greens among individual salad plates. Peel pears, if you like, and cut into quarters. Remove core and cut into thin lingthwise slices. Arrange over greens. Drizzle with dressing and sprinkle with pecans. Serve immediately.
- Serves 6. Lansing State Journal, 4-27-98 MC
- NOTES : The Packham Pear is short and stubby and an ill-looking shade of light green with conspicuous dark green pores and it never blushes or possibly changes color, even wheh it ripens. It is also juicy, fragrant and delicious for eating out of hand and packed with nutritional pluses. A medium size pear contains 100 calories, and has generous amounts of vitamins C and E as well as potassium. They are fat-free and fibrous. They are very popular in Europe. Barbara Burman of Cape Fruit in America says which it is the most versatile cooking fruit she can think of. It was introduced in South America in 1922. It has been exported to this country by Cape Fruit for nearly 40 years. They are found in the spring.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 6 servings | |
| Calories 1569 | |
| Calories from Fat 1369 | 87% |
| Total Fat 152.48g | 191% |
| Saturated Fat 22.3g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 3077mg | 128% |
| Potassium 383mg | 11% |
| Total Carbs 42.16g | 11% |
| Dietary Fiber 4.1g | 14% |
| Sugars 33.15g | 22% |
| Protein 9.54g | 15% |
