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Gala Tasting Menu

D’Anjou Pear Salad
Chef Holly Smith of Cafe Juanita - Kirkland, WA
Adapted by StarChefs

Yield: 4 Servings


  • 2 large pears
  • 1/3 – ½ cup pine nuts
  • 1–2 teaspoons thyme, chopped
  • Parmigiano Reggiano, peeled with vegetable peeler into thin strips
  • 2 ounces white truffle oil
  • Juice of 1 lemon
  • Salt, to taste


Slice pears 1/8 - inch thick and place in mixing bowl with pine nuts, thyme and cheese. Dress with truffle oil, lemon juice and salt. Taste and adjust seasoning if necessary with salt or lemon. Place on chilled plates, garnish with fresh curls of cheese and drizzle with truffle oil.

Wine Pairing:
Gallo of Sonoma 2000 Russian River Valley Laguna Vineyard Chardonnay

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