Text 32988, 60 rader
Skriven 2013-01-25 06:25:50 av Dave Drum (1:261/38)
Ärende: Gourmet 1495
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nectarine & Blue Cheese Salad w/Plum Vinaigrette
 Categories: Salads, Fruits, Cheese, Nuts, Greens
      Yield: 8 Servings

      2    Black plums; halved, pitted,
           - chopped
    1/2 c  Extra-virgin olive oil
      4 ts Ume plum vinegar or red wine
           - vinegar
           Salt & fresh ground pepper
     12 c  (lightly packed) mixed
           - greens
      4    Nectarines or peaches;
           - halved, pitted, cut in
           - eighths
      8 oz Firm blue cheese; sliced
    1/2 c  Almonds; pref Marcona

  Ingredient info: Ume plum vinegar (also called umeboshi
  vinegar) can be found at Asian markets, natural foods
  stores, and some supermarkets. Marcona almonds are
  available at natural foods and specialty foods stores.

  Bring plums and 3/4 cup water to a boil in a small
  saucepan. Reduce heat to medium-high and simmer, stirring
  occasionally and mashing plums with the back of a spoon,
  until plums have completely broken down, about 15 minutes.

  Pour plum mixture through a fine-mesh sieve set over a
  small bowl, pressing on solids to extract as much purée as
  possible; discard solids in sieve. Let purée cool.

  Add oil, vinegar, and 2 tablespoons water to purée; whisk
  to blend. Season dressing to taste with salt and pepper.

  DO AHEAD: Dressing can be made 1 week ahead. Cover and
  chill.

  Divide greens among plates. Scatter nectarines, cheese,
  and almonds over, dividing equally, and drizzle some of
  dressing over. Season with salt and pepper.

  by Susan Spungen

  Bon Appétit | August 2012

  Yield: Makes 8 servings

  MM Format by Dave Drum - 07 September 2012

  Uncle Dirty Dave's Archives

MMMMM

... When the smog lifts in Los Angeles -- U. C. L. A.

--- BBBS/Li6 v4.10 Dada-1
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