25801 watercress pears creamy goat Recipes

pears (unpeeled ), goat cheese, sugar, cinnamon, puff pastry sheets (2 sheets per package.)

watercress, pears, cored, peeled and cut into chunks, leek, chopped, butter, heavy cream, vegetable stock

olive oil, pure pomegranate juice, white wine vinegar, walnut oil, dijon mustard, watercress, thick stems trimmed, head butter lettuce , torn into bite-size pieces, firm but ripe pears, halved, cored, each half cut into 6 wedges, crumbled ricotta salata cheese or feta cheese, fresh pomegranate kernels

pecans (about 1 oz), salad greens , torn, bartlett pears, goat cheese or 2 oz chevre cheese, balsamic vinegar, sugar, olive oil

log-style goat cheese , plus, log-style goat cheese, divided, milk, hazelnut oil, fresh lemon juice, salt & freshly ground black pepper, ripe pear, fresh watercress , about 4 cups

watercress, pears, sliced, chicken or veggie stock, salt and pepper, heavy or double cream, juice of 1 lime, croutons, butter, olive oil, cubed stale bread, chopped stilton cheese (or other blue with similar pungency)

pears, peeled, cored , and cut in half lengthwise, lemon juice, crumbled goat cheese, fig preserves

sheet prepared puff pastry, mild, creamy goat cheese, softened, lavender honey, ripe, firm pears, cored and thinly sliced, fresh lemon juice, fresh blackberries, granulated sugar, heavy cream, sour cream, sugar

cubes good-quality white bread, olive oil, salt, fresh-ground black pepper, red- or white-wine vinegar, watercress , tough stems removed (about 3 1/2 quarts), sliced salami, halved and cut crosswise into thin strips, mild goat cheese

apple cider vinegar, dijon mustard, honey, corn oil, poppy seeds, watercress, trimmed, walnuts, toasted, chopped, pears, peeled , cut into 3/4-inch pieces

head boston lettuce, rinsed, dried , and torn into pieces, watercress, rinsed, dried, and stalks removed, ripe pears, cored and sliced, crumbled blue cheese, walnut halves, salt, freshly ground black pepper, sugar (optional), dry mustard, lemon, juiced, garlic, minced, tarragon vinegar, vegetable oil, extra-virgin olive oil, egg, slightly beaten, light cream

tomatoes, garlic , smashed, extra-virgin olive oil, for drizzling , plus 1/4 cup for the dressing, kosher salt and freshly ground black pepper, red wine vinegar, sugar, handful fresh parsley leaves, french baguette , thinly sliced croutons, log ) creamy goat cheese, room temperature, hydroponic watercress (feathery variety)

pears, firm-ripe, halved (bartlett, anjou, or bosc), lemon juice, orange juice, sugar artificial sweetener, smuckers raspberry jam (no sugar added), ground black pepper, goat cheese

walnuts, pears, golden syrup, olive oil, white wine vinegar, dijon mustard, salt, black pepper, rucola, soft fresh goat cheese

enough italian bread cut into 1/2-inch cubes to measure 1 cup, olive oil, fresh lemon juice , or to taste, dijon-style mustard, minced fresh thyme leaves or 1/4 tsp crumbled dried, loosely packed watercress , the coarse stems discarded and thesprigs rinsed and spun dry, belgian endive, trimmed and sliced thin crosswise, mild goat cheese such as montrachet, crumbled (about 1/2cup)

bartlett or comice pears, peeled, cored, and cut in half lengthwise, lemon juice, crumbled goat cheese, fig preserves

bartlett or comice pears, peeled, cored, and cut in half lengthwise, lemon juice, crumbled goat cheese, fig preserves