Category : Salads
Author : Karen
Hits : 3117
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Date : 02/09/2009
SALAD:1 small bunch watercress, washed, stems removed2 Seckel pears or 1 large Bosc or D''anjou pear, sliced crosswise6 Medjool dates, pitted and slivered4 oz brie, thinly sliced1/4 cup toasted pecans, sliveredDRESSING:1 shallot, thinly sliced1 tsp extra virgin olive oil1 tbsp extra virgin olive oil1 tbsp rice wine vinegar3/4 tbsp fresh lemon juiceSalt and ground black pepper
1. Place pecans in a single layer in a medium size skillet. Over medium-low heat, cook pecans for 5-7 minutes, stirring occasionally until slightly toasted and fragrant. Alternatively, pre-heat oven to 300F. Place nuts in a single layer on a baking sheet in oven for about 5 minutes, give them a stir, and bake another 3-5 minutes or until slightly toasted and fragrant.2. Saute shallots in 1 tsp olive oil, for 3-5 minutes until softened. Remove from heat and set aside.3. For the dressing, whisk all of the ingredients in a small bowl and set aside.4. Assemble the salads by placing some watercress in the center of plate, then add pear slices, some brie, and some dates. Top with toasted pecans and drizzle with dressing. Repeat with remaining three dishes.Serves 4
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