When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
A wonderful onion tart variation of quiche Lorraine that is full off flavor Trust me, you won't miss the bacon.
I call this "Challah French Toast à la Peter Pan" after the restaurant where I first had it as a child.
Ingredients
From The New American Cooking by Joan Nathan. Published by Alfred A. Knopf, New York. © 2005 by Joan Nathan. Used with permission.
Use only small young zucchini for this salad.
Boiling turns apple cider into a delicious sweet-tart syrup that's great over desserts as well as sweet potatoes and sweet squash. New Englanders have used this trick for several hundred years and they know you have to start with good-tasting cider. Check out organic ciders and ones produced on farms in your area.
You could cook the asparagus a day ahead, and make the salad hours before serving.
All over southern Italy country people eat bowls of nutty-tasting whole-wheat kernels with creamy ricotta, sweet honey and dried fruit to celebrate the feast of Santa Lucia on December 13 and the planting of the new wheat.
Copyright 1996 From "Savoring Spices and Herbs" By Julie Sahni, Published by William Morrow and Company, Inc., New York