Fresh Herb Salad
A salad lovers delight, with an explosion of piquant flavors!
Dressing
2 Tbsp raspberry vinegar
2 Tbsp orange juice
1 tsp Dijon Mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
3 Tbsp olive oil
3 Tbsp salad oil
2 quarts mixed lettuces, torn into bite-sized pieces
1 cup loosely packed fresh mint leaves
1/4 cup Italian parsley leaves
1 cup loosely packed green basil leaves
1/4 cup thinly sliced scallions
2 peaches, peeled and sliced, or 2 cups sliced fresh strawberries
1/3 cup toasted chopped hazlenuts
Make the dressing by combining vinegar, orange juice, mustard, salt and pepper.
Gradually add oil, whisking until thoroughly blended. In a large salad bowl, combine the
greens, fruit and nuts. Pour dressing over salad and toss lightly until coated.
Serves 4 to 6.
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Spiced Pears with Zinfandel and Cinnamon Basil
A beautiful, not-too-sweet dessert; the pears take on a rosy hue and a
subtle cinnamon basil fragrance.
Poaching Liquid
1 bottle (750ml) Zinfandel or Beaujolais
1 cup sugar
6 sprigs cinnamon basil (stems & leaves)
1 2-3 inch strip of fresh orange peel
2 cinnamon sticks
6 firm pears (Bartlett, Bosc or Anjou)
Garnish
Cinnamon basil leaves and flowers
In a large skillet, heat wine, sugar, basil sprigs, orange peel and cinnamon sticks. Bring
to a boil, then reduce heat and simmer 5 minutes.
Peel, halve and core pears. lay pears cut side down in poaching liquid. Simmer 15
minutes, with wooden spon turn pears over and poach an additional 5 minutes (or until
tender, but still firm). Placepears in a shallow dish to cool, immersed in the juice.
Chill until serving time. Serve pears in individual bowls. Spoon some poaching liquid over
each pear, and garnish with fresh cinnamon basil.
Serves 6.
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