Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese

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<mx2 source= " MasterCook 5.0 " date= " December 01, 2000 " >

<Summ>

<Nam>

Asian Pear Salad With Tamari Pecans and Maytag Blue Cheese

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<RcpE name= " Asian Pear Salad With Tamari Pecans and Maytag Blue Cheese "

author= " Cooking Live #9603, Thanksgiving Alternatives " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Asian Pear Salad With Tamari Pecans and Maytag Blue Cheese

 

Recipe By :Cooking Live #9603, Thanksgiving Alternatives

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes/Salads

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons pear vinegar

1 tablespoon plus 1 tsp pear syrup (fresh pear juice reduced to a

2 teaspoons extra virgin lemon oil

6 cups assorted full-flavored greens (baby mustar

1/4 cup Tamari Pecans -- recipe follows

1/4 cup dried currants or chopped raisins

1/4 cup cold Maytag blue cheese -- crumbled

1 ripe Asian pear -- cored and thinly sli

 

Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon

oil and set aside. In a large mixing bowl, combine

the greens, tamari pecans, and currants. Sprinkle over with the blue cheese,

then drizzle over with the dressing. Toss the salad

gently and briefly, as you do not want the cheese crumbles to begin sticking

together. Divide the salad onto the center of 2 chilled

salad plates and garnish by fanning the pear slices around each salad.

 

Source:

" Michel Nischan "

S(Formatted by):

" KES on 12/01/00 "

 

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

 

 

 

Nutr. Assoc. : 1573 0 4267 3600 0 903108 168 4410

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Side Dishes/Salads

</CatT>

</CatS>

<IngR name= " pear vinegar " unit= " tablespoons " qty= " 2 " >

<INtI>

1573

</INtI>

</IngR>

<IngR name= " pear syrup (fresh pear juice reduced to a syrup) " unit= " tablespoon

plus 1 tsp " qty= " 1 " ></IngR>

<IngR name= " extra virgin lemon oil " unit= " teaspoons " qty= " 2 " >

<INtI>

4267

</INtI>

</IngR>

<IngR name= " assorted full-flavored greens (baby mustard, lovage, arugula,

dandelion, mizzuna, etc.) " unit= " cups " qty= " 6 " >

<INtI>

3600

</INtI>

</IngR>

<IngR name= " Tamari Pecans " unit= " cup " qty= " 1/4 " code= " R " >

<IPrp>

recipe follows

</IPrp>

</IngR>

<IngR name= " dried currants or chopped raisins " unit= " cup " qty= " 1/4 " >

<INtI>

903108

</INtI>

</IngR>

<IngR name= " cold Maytag blue cheese " unit= " cup " qty= " 1/4 " >

<IPrp>

crumbled

</IPrp>

<INtI>

168

</INtI>

</IngR>

<IngR name= " ripe Asian pear " qty= " 1 " >

<IPrp>

cored and thinly sliced

</IPrp>

<INtI>

4410

</INtI>

</IngR>

<DirS>

<DirT>

Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon

oil and set aside. In a large mixing bowl, combine

the greens, tamari pecans, and currants. Sprinkle over with the blue cheese,

then drizzle over with the dressing. Toss the salad

gently and briefly, as you do not want the cheese crumbles to begin sticking

together. Divide the salad onto the center of 2 chilled

salad plates and garnish by fanning the pear slices around each salad.

</DirT>

</DirS>

<Srce>

Michel Nischan

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

</RcpE>

<RcpE name= " Tamari Pecans " author= " Cooking Live #9603, Thanksgiving

Alternatives " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Tamari Pecans

 

Recipe By :Cooking Live #9603, Thanksgiving Alternatives

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Condiments Side Dishes/Salads

 

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon high quality tamari

2 teaspoons molasses

salt and cayenne pepper -- to taste

1 cup shelled pecan halves

 

Combine the tamari and molasses. Season to taste with salt and cayenne pepper.

Toss with the pecans until they are well coated.

Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the

pecans in a preheated 350 degree oven on an icing

rack until the pecans are fairly dry and toasted. Remove from the oven and allow

to cool completely. Chop the pecans into 1/4-inch

pieces.

 

Source:

" Michel Nischan "

S(Formatted by):

" KES on 12/01/00 "

 

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

 

Per serving: 36 Calories (kcal); trace Total Fat; (0% calories from fat); 0g

Protein; 9g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Sauces & amp; Condiments

</CatT>

<CatT>

Side Dishes/Salads

</CatT>

</CatS>

<IngR name= " high quality tamari " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " molasses " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " salt and cayenne pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " shelled pecan halves " unit= " cup " qty= " 1 " ></IngR>

<DirS>

<DirT>

Combine the tamari and molasses. Season to taste with salt and cayenne pepper.

Toss with the pecans until they are well coated.

Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the

pecans in a preheated 350 degree oven on an icing

rack until the pecans are fairly dry and toasted. Remove from the oven and allow

to cool completely. Chop the pecans into 1/4-inch

pieces.

</DirT>

</DirS>

<Srce>

Michel Nischan

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

</RcpE></mx2>