G O O D A N D H E A L T H Y f o
o
d
PEAR A N D W A LN U T SALAD
Pears are a good source of fiber. Comice
(kuh-MEES), best eaten uncooked, are
available October through January. Bartletts,
for eating raw or cooked, are available July
through December. For milder dressing, use
2
tablespoons
each
liqueur and nectar.
START TO FINISH: 25 MIN.
i
Cornice pear, cored and thinly sliced
i
Bartlett pear, cored and thinly sliced
V
a
cup crumbled blue cheese
V
a
cup walnuts, toasted and coarsely
chopped
6
Tbsp. walnut oil
V
a
cup pear liqueur or pear nectar
i
Tbsp. Walnut-Dijon mustard or
Dijon-style mustard
1. A rrang e pear slices on fo ur salad plates.
S p rin k le cheese and w alnuts.
2. Fo r dressing w h isk together o il, liqueur,
and m ustard. Season to taste w ith
pepper.
D riz z le
2
tablespoons dressing on each
salad. C o ver and store re m a in in g dressing
up to
3
days; serve w ith spinach salad or
cut-up fruit.
MAKES 4 SERVINGS.
EACH SERVING
350 cal,28gfat, 6 mgchol,
209 mgsodium, 19gcarbo, 3 gfiber, 3 gpro.
m ak es
them
look
tw ice.
Want to boost the cleaning,
whitening and freshening power
of your regular detergent? Add a
cup of ARM & HAMMER® Baking
Soda to your wash. For just
pennies a load, your clothes will
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aIt doesn’t take m uch o f a strc).ng-smclling,
strong-flavor cheese to make b ig lHlpBCL
CLARK W OLF, CH EESE EXPERT
► SWISS FAMILY
► REGIONAL BLUE
Flavor
Cheeses
Author Clark Wolf
chose these recipes
to highlight bold
cheeses from U.S.
producers. If you
don’t find the
particular cheese,
ask at the cheese
counter for
something similar.
To learn more
about American
cheeses, visit
ilovecheese.com.
X
COMPLEX AGED
Firm, deep-flavored
cow’s milk cheeses
that melt well are
just right for
Sonoma Toast,
page
196
,
and
sandwiches.
LOOK FOR: Pleasant
Ridge Reserve, St.
George from Matos
Cheese Factory, and
Tarentaise from
Thistle Hill Farm.
There are many
delicious American
versions of the
European original.
They have earthy,
slightly salty flavor
and are ideal for
melting, such as in
the soup,
page
196
.
LOOK FOR: Surchoix
(Roth Kase), Sally
Jackson’s cow’s milk
cheese or Vella Asiago.
Robust, crumbly, and
soft, these are
made around the
country. The texture
is ideal with salads,
above,
and with
appetizers.
LOOK FOR: Berkshire
Blue, Maytag Blue,
or Point Reyes
Original Blue. UrS)
BETTER HOMES AND GARDENS DECEMBER 2009
197
Countless uses for under
$1
For more secrets, visit armandhammer.com
