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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

02.11.2001

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tandem cooking: mood food (a valentine's day menu)

pear and gorgonzola salad
1 bartlett or anjou pear (ripe but still firm)
3-4 Tbsp. chopped walnuts
crumbled gorgonzola cheese
1 bag mixed greens

serves 4
time 10 minutes

Wash the pear and cut it into 1/8" slices. Slide the slices into acidulated water (fill a bowl with water and squeeze juice from half a lemon into it) while you prep the rest of the ingredients. Toast the walnuts over medium heat in a skillet, stirring constantly, until they give off a nice aroma. Arrange two plates with mixed greens, then topped with the pears and walnuts. Crumble gorgonzola on top. Serve with cider vinaigrette.

cider vinaigrette
cup cider vinegar
1/3 cup olive oil
1 fat clove garlic, minced finely
2 tsps. honey
salt and pepper to taste

Whisk all the ingredients together, adding salt and pepper to taste.

o

pair this with :
 
crostini with mushrooms and brie | pesto-stuffed scallops | saffron rice | flan  

check out these related recipes:
 
jicama and orange salad with pecan vinaigrette |
mixed greens with strawberries and balsamic vinaigrette
 

for more great recipes,
check out the
recipe index ! 

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