Tuesday, November 18, 2008

Don't Make This Dressing if You Have a Drug Test Coming Up

The third installment to the Thanksgiving menu is Pear Salad with Poppy seed dressing.


4 cups various greens (Boston, Bibb, spinach, freesia, endive)
4 large pears –ripened
4 slices good bacon – cooked (I like to use prosciutto)
¼ cup pomegranate seeds
¼ cup feta or Gorgonzola cheese
¼ cup candied pecans

Combine all ingredients and toss with dressing.


½ cup sugar
2 teaspoons dry mustard
¼ teaspoon salt
4 Tablespoons cider vinegar
3 Tablespoons red onion, minced
¼ cup mayonnaise
¼ cup olive oil
1 Tablespoon Poppy seed

In a blender combine all ingredients except poppy seeds and blend well. Add the poppy seeds and stir with a spoon.

Instead of frying bacon (or in my case prosciutto) I prefer to cook it on a parchment paper lined sheet pan. Oven temperature should be 350 degrees. The prosciutto cooks in about 8 minutes. Bacon will take about 15-20 minutes.

Once again, the tasty food is a victim of my crummy camera.

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