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Arugula Salad with Gorgonzola Red Grape Fritters and Grilled Pear Conserve

Servings: 4


6 ounces Wisconsin gorgonzola cheese, softened
4 large red grapes
2 pears
2 shallots (about 1-inch each)
3 ounces champagne vinegar
1 teaspoon Dijon mustard
8 ounces extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
5 ounces arugula
2 tablespoons all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs

Cooking Directions:

For fritters: Shape gorgonzola into 4 balls. Press grape in middle of each ball. Wrap cheese around grapes. Freeze at least 1 hour.

For pears: Core pears and cut into slices. Grill until slightly soft. Set aside.

For vinaigrette: Place shallots, vinegar and mustard in blender container. Blend until smooth, scraping sides if necessary. Add olive oil, salt and pepper. Blend until thick.

For salad: Clean and dry arugula. Toss with pears and vinaigrette. Season with salt and pepper.

Final preparation: Coat frozen fritters with flour, then egg, then bread crumbs. Heat 4 inches of vegetable oil to 350°F. Fry fritters until golden brown, about 1 minute. (Grape should still be frozen and cheese warm.) Place salad on 4 plates. Place hot fritter on each plate.

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