| | Warm Pear Salad |
| | Cookbook | Martha Stewart |
| | Category Name | Salad |
| | Servings | 4 | Tools |
| | Serving Size |
| | Yield | Yield Unit |
| | Quantity | Unit | Pre-instructions Ingredient Post-instructions |
| | 2 | Bartlett | pears, ripe but firm |
| | 5 | Teaspoon(s) | extra-virgin olive oil |
| | 1 | Teaspoon(s) | honey |
| | 1/2 | Teaspoon(s) | dry mustard |
| | 1/2 | Teaspoon(s) | salt |
| | 1/8 | Teaspoon(s) | freshly ground |
| | black pepper |
| | 1/2 | Medium | red onion, thinly |
| | sliced into rings |
| | 2 | Head(s) | Belgian endive, |
| | sliced crosswise |
| | into 1-inch pieces |
| | 1 | Bunch(es) | watercress, tough |
| | stems removed |
| | 1/4 | Pound(s) | Stilton or Roquefort |
| | cheese, crumbled |
| | 1 1/2 | Teaspoon(s) | red-wine vinegar |
| | 1 | Teaspoon(s) | Worcestershire |
| | sauce |
| | Method |
| | 1. Cut pears lengthwise into quarters. Peel, core, and cut each quarter into |
| | approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, |
| | dry mustard, salt, and pepper, and toss well. |
| |
| | 2. Place a medium skillet over medium-high heat. Add pears and onions, and cook, |
| | shaking the skillet a few times, until pears are golden brown and onions are slightly |
| | wilted, about 3 minutes. |
| | 11/18/2004 10:26:28 AM | Page 1 of 2 | Warm Pear Salad |