Marion Kane: Food Sleuth®

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Stilton Pear Salad

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Stilton Pear Salad

Perfect as a dinner party starter, this appeared in Gourmet magazine in 1992; I found it on super food web site: www.epicurious.com.

Dressing:
2 tbsp white wine vinegar
½ tsp dijon mustard
¼ cup olive oil

Salad:
6 cups mixed lettuce
1 large or 2 small ripe pears, halved, cored and sliced
About 1 cup crumbled stilton cheese
½ cup pecans, toasted, cooled and chopped *

Whisk dressing ingredients in small bowl until combined.

In large bowl, toss greens with half of dressing. Divide among four plates. Arrange a quarter of pear slices on top of each. Sprinkle stilton and chopped pecans on top. Drizzle each salad with remaining dressing.

Makes 4 servings.

*To toast pecans, cook over low heat in dry skillet about 4 minutes or until aromatic.

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Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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