"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

Pear Salad Recipe

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This recipe for Pear Salad, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Goldfinger
Added: Thursday, March 9, 2006


Mixed greens
Toasted pecans
Parmigiano-Reggiano cheese---broken in pieces
Any type fresh, ripe pear


3 T. red wine vinegar
2 t. Dijon mustard
1/2 t. salt
1/3 c. olive oil

This works best when you make individual plates.
Put greens, pecans, cheese & 1/2 pear on each salad plate.
Mix dressing & serve.




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