In large bowl, blend olive oil, vinegar, salt and pepper.
Toss greens with 1/2 of the dressing, and then toss pears with remaining dressing.
To serve, arrange greens on serving platter, then top with pears and cheese and sprinkle with pignoli nuts.
Wine Tip
Italian Pinot Grigio is the perfect complement to this dish.
Pasta Alla Bolognese
Ingredients
1tbs
Olive oil
1
Medium onion, finely chopped
1
Carrot, finely chopped (optional)
1
Rib celery, finely chopped (optional)
¼cup
Dry red wine or beef broth
½lb
Ground beef
1
Jar (26oz) pasta sauce
8oz
Penne pasta, cooked and drained
Directions
In a 12-inch nonstick skillet, heat olive oil over medium-high heat and cook onion, carrot, and celery, stirring occasionally, 5 minutes or until vegetables are tender
Stir in wine and cook one minute.
Add ground beef and cook until almost done. Stir in Pasta Sauce.
Bring to a boil over high heat.
Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes, or until ground beef is done.
Serve over hot penne.
Wine Tip
Italian Sangiovese is the perfect complement to this dish.
Garlic Polenta
Ingredients
2tbs
Olive oil
2
Cloves garlic
4c
Water
1c
Cornmeal
2tbs
Grated parmesan cheese
1 ¼tsp
Salt
½tsp
Ground black pepper
¼tsp
Dried basil leaves, crushed
1
Jar (26oz) pasta sauce
Directions
Lightly oil 13 x 9 inch baking pan; set aside.
In 2-quart saucepan, heat olive oil over medium heat and cook garlic 30 seconds. Stir in water and bring to a boil.
With wire whisk, stirring constantly, slowly pour in cornmeal.
Reduce heat to low simmer, stirring constantly, 5 minutes or until cornmeal thickens.
Remove from heat and stir in cheese, salt, pepper, and basil.
Spoon into prepared baking pan; let stand to cool
To serve, cut into squares or wedges and top with Pasta Sauce.
Wine Tip
Italian Chianti is the perfect complement to this dish.