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Reprinted from The Edge 1999.2000
Hearts of romaine, sauteed apples and Bosc pears, with a warm Gorgonzola dressing and pine nut garnish

Photo by Paul Foster

SERVES SIX

• 1 package romaine hearts, rinsed and dried
• 2 large Rome apples, cored and sliced
• 3 unripened Bosc pears, cored and sliced
• 2-3 tablespoons extra virgin olive oil
• 3 green onions, thinly sliced
• 2 tablespoons balsamic vinegar
• 4 tablespoons water 1/2 cup crumbled Gorgonzola cheese
• ¼ cup toasted pine nuts

Heat one tablespoon olive oil over medium heat in a large skillet. Add apples and pears and saute in a single layer, turning once to brown on each side. Remove fruit from pan and set aside. Saute green onions in remaining olive oil, reduce heat to low, and add vinegar and water. Simmer, stirring occasionally, until liquid is reduced by half. Remove from heat and stir in Gorgonzola.

TO SERVE:
Spoon several slices of pears and apples over lettuce leaves and drizzle with warm dressing. Garnish with toasted pine nuts.

Wine Picks:
Chateau d’Yquem 1986 Sauternes, France, $108 half bottle
Joseph Drouhin 1997 Bourgogne La Foret Chardonnay, France, $14
Macon-Pierre Clos Chardonnay, France, $14.35



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