{"id":874,"date":"2009-12-27T08:00:37","date_gmt":"2009-12-27T13:00:37","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=874"},"modified":"2022-05-11T05:55:35","modified_gmt":"2022-05-11T09:55:35","slug":"salad-greens-roasted-pears-toasted-cornbread-croutons-violet-cheese-dressing","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/salad-greens-roasted-pears-toasted-cornbread-croutons-violet-cheese-dressing\/","title":{"rendered":"Salad Greens with Roasted Pears, Toasted Cornbread Croutons, and Violet Cheese Dressing"},"content":{"rendered":"
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Salad Greens with Roasted Pears, Toasted Cornbread Croutons, and Violet Cheese Dressing<\/h2>\n
<\/div>\nJosh Feathers<\/span>\n
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Blackberry Farm\u2019s corporate chef Josh Feathers likes to use red-skinned Bartlett pears for this recipe\u2014their slightly firmer texture adds contrast to the other components. If they are unavailable, any crisp variety such as D\u2019Anjou or Comice will do. But be sure they are ripe, or they will taste too astringent and not caramelize properly. For the best results, he also recommends making your own cornbread, although a good-quality store-bought brand will also work.<\/div>\n
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Servings <\/span>8<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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ROASTED PEARS<\/h4>