Brookshaw, George
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Asian Pear and Sweet Onion Salad
 with Stilton




"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."

~ Henry David Thoreau

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 Asian Pears In Bowl
Asian Pears In Bowl
Feder, Penny
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Asian Pear and Sweet Onion Salad
with Stilton

Onions: A Country Garden Cookbook
Onions: A Country Garden Cookbook

by Jesse Ziff Cool, 1995, Collins Publishers

“I first made this salad for a farmers’ market celebration. The onions had just
been picked that morning. They were crunchy and spicy and complemented
the musty pears and tangy cheese. The feast was set out on the tailgate of a
dusty old truck, and we drank Champagne to toast the harvest and the
organic farmers who had made our celebration possible.”

1/2 cup walnut halves
2 Asian pears, quartered, cored and thinly sliced
1 medium-sized red, white or yellow onion
(preferably spring/summer), thinly sliced
1 tablespoon chopped fresh thyme
4 ounces Stilton or other good-quality blue cheese
Juice of 1 very sweet orange
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Handful of berries or orange slices, for garnish

Preheat the oven to 350 degrees F. Spread the walnuts in a small
pan and place in the oven for 5 to 10 minutes, or until lightly toasted.
In a large bowl, toss together the pears, onion, thyme and toasted
walnuts. Crumble the Stilton cheese over the top and then drizzle
with the orange juice and olive oil. Garnish with the chives and the
berries or orange slices, if using. Serve immediately.  Serves 6.

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