Email to The Barefoot Chef      

Recipe Categories: barefootchef's HOME PAGEAPPETIZERS BATHandCOSMETICS BEVERAGES BREAD BREAKFAST CajunCreole CANDY CASSEROLES CheeseCrackers CHICKENWINGS COOKIES CranberryDishes CROCKPOT DESSERTS DOGTREATS DRESSINGSandVINAIGRETTES ETHNIC FISHandSEAFOOD FRUIT HOUSEHOLDTIPS JUSTNUTS MARINADES ORIENTALFOOD PASTA Potatoes POULTRY SALADandDRESSING SALADS SAUCES SAUCESSPREADSANDDIPS SEASONINGS SOUPSandSTEWS STUFFEDFOODS VEGETABLES WEIGHTSMEASUREMENTS

Baby Greens With Bosc Pear, Blue Cheese




Source of Recipe


Chef Clarence Pan, MUW Culinary Institute


Recipe Introduction


Makes 30 servings.


List of Ingredients




Salad:
1 1/2 pounds baby greens of your choice
6 bosc pears, thinly sliced
8 ounces blue cheese, crumbled

Thyme Vinaigrette:
2 ounces red wine vinegar
2 sprigs of thyme
1 teaspoon ground coriander
6 ounces olive oil
1 teaspoon black pepper curshed
2 teaspoons salt

Recipe



Salad:
Combine all ingredients and mix well with Thyme Vinaigrette.

Thyme Vinaigrette:
combine all the ingredients in a container. Set at room temperature for at least 24 hours. Strain and mix the oilve mixture well.