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Recipe: Cornell Restaurant's Saturday Night Salad (with pears, blue cheese, cream cheese)

Salads - Fruit, Gelatin
CORNELL RESTAURANT'S SATURDAY NIGHT SALAD

2 pears
Fresh lemon juice
Wine (optional)
1/3 cup Roquefort cheese
2/3 cup cream cheese, softened
Small amount heavy (whipping) cream
Chopped pecans, to taste
Mesclun salad
Extra virgin olive oil
Salt and freshly ground black pepper

Peel, halve, then hollow out 2 pears. Sprinkle with lemon juice. (Optional step: Poach pear halves in wine of your choice; set aside and let cool.)

Crush and whip together Roquefort cheese and cream cheese. Thin the consistency with a little heavy cream. Fill the hollow of the pears with a small mound of the cheese mixture. Sprinkle with chopped pecans.

Place pears on a bed of meslun salad greens that have been lightly coated with extra virgin olive oil, lemon juice and salt. At table, grind fresh pepper over all.

Makes 4 servings
Source: Best of the Best from New York Cookbook by Gwen McKee, Barbara Moseley and Tupper England
MsgID: 391095
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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