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How to Make Flan
Peruvian Arroz con Pollo
Caramelized Pears and Gorgonzola Salad
cup extra-virgin olive oil
tablespoons white wine vinegar
teaspoon Dijon mustard
tablespoons butter or margarine
firm ripe pears, peeled, quartered, cored and cut into eighths
cups mixed spring greens
cup thinly sliced red onion
cup coarsely chopped candied pecans (from 5-oz bag)
cup crumbled Gorgonzola cheese
In small bowl, beat vinaigrette ingredients with wire whisk. Cover and refrigerate up to 24 hours.
In 12-inch nonstick skillet, melt butter over high heat. Add pears and sugar; cook and stir 6 to 8 minutes or until fruit is tender and golden. Cool slightly.
In large salad bowl, toss greens, onion and half the vinaigrette. Transfer to large platter. Arrange pears, pecans and cheese over greens. Drizzle with remaining vinaigrette. Serve immediately.
If pears cool to room temperature, reheat in nonstick skillet 2 to 3 minutes to allow caramel mixture to become syrupy.
Look for candied pecans in the bulk section of the grocery store or with the snack nuts.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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