"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain


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This recipe for PEAR SLAW, by , is from Eating with WWW, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Jonsrud
Added: Friday, November 7, 2008


3 tablespoons fresh lime juice
2 tablespoons white wine vinegar
˝ teaspoon ground ginger
dash of white ground pepper
2 firm pears, pared, cored, cut into 2x1/4” matchstick pieces
2 celery ribs, cut into 2x1/4” matchstick pieces
2 scallions, thinly sliced diagonally

Fresh arugula
Pomegranate seeds

In medium bowl, using wire whisk, combine lime juice, vinegar, ginger, and pepper.

Stir in pears, celery, and scallions.

Let stand at room temperature for 15 minutes before serving.

Plate on a bed of arugula and sprinkle with pomegranate seeds.

WWW memories
A favorite of Cheryl’s
Served with Cornish Hens and squash




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