"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Napa Valley Salad Recipe

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This recipe for Napa Valley Salad, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Mixed baby greens with arugula
1 Pear, thinly sliced
1/2 C Candied pecans
4 T Gorgonzola (or blue cheese) crumbled

Directions:
Directions:
Place greens on salad plate
Put sliced pears, candied pecans and gorgonzola
on top of greens and serve with your favorite vinaigrette.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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