Title: Grilled Pear, Light Brie and Pecan Salad
Categories: Salads, Mine
Yield: 4 Servings

2 Bartlett pears
-halved lengthwise
1 tb Rosemary olive oil
1/2 lb California mixed lettuces
4 tb Bottled garden herb dressing
4 1oz wedges light Brie cheese
20 Whole pecans
4 Edible flowers
-for garnish

Trim rounded side of each pear half so that each half is a flat,
pear-shaped slice. Lightly brush pear slices with rosemary oil and place on
edge of grill rack where heat is less intense. Grill for about 1=AB minutes
per side.

Place a grilled pear slice on each plate, drape with colorful lettuces and
drizzle with herb dressing. Garnish each with a Brie wedge, pecans and a
decorative sprinkling of edible flowers.

Fresh Fields Fall 1995

Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998