Pear, Gorgonzola, and Mesclun Salad
Prep time:
Cook time:
Total time: 15 minutes
Yield: Makes 12 servings
Also from Mark Bittman's Minimalist Thanksgiving:
Categories:
Ingredients
- 4 large pears, about 2 pounds
- 1 tablespoon lemon juice
- 6 ounces gorgonzola or other creamy blue cheese
- 12 cups mixed greens. washed, dried, and torn into bite-size pieces
- 1 to 1 1/2 cups any vinaigrette
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Instructions
- 1. Peel and core the pears; cut them into 1/2-inch chunks and toss with the lemon juice. Cover and refrigerate until needed.
- 2. Crumble the gorgonzola into small bits; cover and refrigerate until needed.
- 3. When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
