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PEAR SALAD

1 large head of Romaine Lettuce
1 to 2 medium-sized firm, ripe pears
1/2 cup candied and peppered almonds

Cut up Romaine and pear into large salad bowl, place in refrigerator
Add dressing and nuts (nuts should break apart easily and crumble
into salad bowl. Mix well and serve right away.


CANDIED AND PEPPERED ALMONDS

1/4 cup sugar
1/2 cup blanched almonds
1 Tablespoon coarse pepper

Put sugar into saucepan on high (watch closely). When sugar just
starts to melt add almonds and pepper. Stir until almonds toast
(pan will smoke but continue to mix and turn nuts).

Remove from heat when completely toasted and spead out in glass
dish (do not coat dish with oil).


DRESSING

1/4 cup olive oil
1/4 cup bleu cheese
5 Tablespoons balsamic vinegar

Combine in small bowl and set aside.

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