Pears

Beautiful autumn pears, often seen in paintings. Great fresh or caramelized. Pair well with strong cheeses, honey and mustard.

Caramelized Pear and Chicory Salad
The perfect entree for a French dinner. For each serve:

1 beurre bosc pear
2 t butter
6 chicory leaves
3 slices camembert
1 t pecorino or blue cheese, crumbled
6 cashew or pecan
1 t Dijon mustard
1 t lemon juice

1. Peel the pear. Cut into 5 mm thick slices.
2. Fry the slices in butter over medium heat until slightly caramelized. Remove from heat. Cool.
3. Arranged the pear slices on a serving plate. Add chicory, camembert and nuts. Sprinkle crumbled cheese.
4. Mix mustard and lemon juice together. Drizzle over the salad just before serving.