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Cheese and Nutty Pear Salad recipe

Pecan-coated, creamy blue cheese ballsserved atop pear halves.

Recipe: Cheese and NuttyPear Salad

1/2 cup (2 ounces) Wisconsin Blue cheese
1/2 cup (4 ounces) cream cheese, softened
2 tablespoons butter, softened
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 cup finely chopped pecans
2 (16-ounce) cans pear halves, drained
8 large lettuce leaves

  • Combine cheeses, butter, Worcestershiresauce, and paprika until thoroughly blended. Form into 1-inchballs and roll in pecans. Cover and refrigerate.
  • Place 2 pear halves on each lettuce-linedplate and top each with a cheese ball.

    Makes 8 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

    Green Salad simple recipe for Rocket Salad with pears #29

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  • Comments

    1 Comment


    This dish has few flavor profiles that work beautifully together. Grilling the endives make the vegetable slightly less bitter while the pear helps sweeten up the dish. The saltiness of the blue cheese with the crunchy, nutty walnuts creates a classic topping for the endive salad. The dressing has enough acidity to balance the whole dish. What a perfect bite! Did you know a whole endive is only 15 calories? This crisp vegetable is a member of the chicory family and can be served raw or cooked. It is a perfect ingredient to add when making crudites, not to mention, a healthy alternative to crackers when using for dips.

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