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Serves 2
Preparation Time: 30 minutes
Cooking Time: 5 minutes
Ingredients:
- 1 package (5.2 oz.) Boursin® Fig, Raisin & Nut
- 3 teaspoons heavy cream
- 2 1/2 ounces Bertolli® Extra Virgin Olive Oil
- 2 ounces pear juice
- 1/2 ounce lemon juice
- 1 ounce champagne vinegar
- pinch of salt
- pinch of pepper
- 2 plum tomatoes
- 3 small pears
- 1/4 cup sugar
- 1 ounce water
- 1/4 cup chopped walnuts
- 2 cups mesclun greens
Instructions:
In bowl, mix Boursin and heavy cream with fork until smooth. Refrigerate until ready to use. In separate bowl, combine olive oil, pear juice, lemon juice, champagne vinegar, salt and pepper. Mix well and reserve for later use. Remove seeds from tomatoes and dice. Slice pears in half lengthwise and remove core with melon baller. In sauté pan, combine sugar and water. Cook on medium heat. Just as mixture starts to turn golden brown, place pears cut side down in pan. Cook pears for 1 1/2 minutes. Remove pears from pan and allow to cool to room temperature. Roll prepared cheese mix into balls and stuff into each pear. Gently pat walnuts over pears to coat. Place pears on cookie sheet and place in 300°F oven for two minutes. While pears are warming, toss mesclun greens with prepared vinaigrette until lightly coated. Divide greens onto two plates. Place three warmed pear halves on top of greens. Garnish with diced tomatoes.
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