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Show Keebler Western Family 25 lbs. oz. Asst. 13-- Granulated Sugar Zesta Saltine Crackers ' , 'r nt v r rfVYV ti a. life Large Medium Hass Yellow Avocados Onions Warm Pear Salad Stuffed with Stilton Cheese & Walnuts Ingredients: Serves 2 Cups Port Wine 2 Tbsp. Walnuts 1 Pear peeled, halved & cored 2 handfuls mixed baby greens 2 Tbsp Stilton cheese Vinaigrette (recipe follows) Enoki mushrooms for garnish 2 Preheat oven to 400F. In a medium saucepan, bring the port to a boil. Gently add the pear halves to port Reduce the heat to a simmer and poach the pears for 5 - 8 minutes, or until soft when pierced by a sharp knife. Set the pears aside to cool in the port In a small bowl or processor blend together the cheese and walnuts. When pear halves are mixture. cooled, scoop a spoonful from their centers and stuff with cheese-walnPlace in a baking pan, bake the pears for 4 minutes. Toss the greens with vinaigrette and arrange them on 2 salad plates. Carefully place a stuffed pear in the center of each plate and garnish with enoki mushrooms. ut Oroblancos are a cross between a pummelo and a grapefruit hybrid. They are slightly larger than grapefruit and also have a thicker rind. It nas a juicy, sweet grapefruit flavor without the bitterness or acidity. Pear Vinaigrette Whisk together 1 minced shallot, 212 Tbsp. Pear Vinegar 14 Cup Walnut Oil, Salt Pepper to taste. 0 k - ySt rV v. f w Red, Green or Romaine Leo f Lei Yellow or Zucchini c n Fresh Ripe RomalomcIZZ |