Pear Salad a la Plaza
- 3 fresh pears
- Lemon juice
- French dressing
- 1 head lettuce
- 2 cakes cream cheese ( 6 ounces)
- 2 small glasses Bar le Duc Jelly
- 1/2 pound Roquefort cheese
- 1 dozen dates
- 1 bunch watercress
- Few English walnuts
Halve and pare the pears, core them, delicately sprinkle with lemon juice to keep them white. Boil until tender in little sugar and water. Cool. Place them in a bowl with some French dressing made with lemon juice, marinate 1 hour in refrigerator.
Make a smooth paste of cream cheese by adding a little lemon juice to it, place it in pastry bag with rosette tube in it. Remove stones from dates, stuff them each with a small piece of Roquefort cheese.
Place 1 leaf of lettuce on each chilled salad plate. Fill center of the pear halves with the Bar Le Duc jelly., sprinkle chopped walnuts on top, and place half a pear on each plate. Arrange the stuffed dates around the pear halves, garnish with nice bouquet of watercress, serve proudly with French dressing. Pipe the cream cheese around the edges of each pear half.
Make a smooth paste of cream cheese by adding a little lemon juice to it, place it in pastry bag with rosette tube in it. Remove stones from dates, stuff them each with a small piece of Roquefort cheese.
Place 1 leaf of lettuce on each chilled salad plate. Fill center of the pear halves with the Bar Le Duc jelly., sprinkle chopped walnuts on top, and place half a pear on each plate. Arrange the stuffed dates around the pear halves, garnish with nice bouquet of watercress, serve proudly with French dressing. Pipe the cream cheese around the edges of each pear half.
Submitted by May 31, 2009
17 min
60 min
77 min