NOVEMBER 1st BIRTHDAY DINNER ~ SPINACH, PEAR and WATERCRESS SALAD / SPICY ASIAN GRILLED SHRIMP with COCONUT RICE / CHOCOLATE MOUSSE TORTE
" Autumn is a second spring when every leaf is a flower. " ~Albert Camus ~ AUTUMN LEAVES __________ SPINACH, PEAR and WATERCRESS SALAD with HONEY-MUSTARD DRESSING (from Pontiac's old Pike Street Restaurant ) * Dressing: 1/2 cup Peanut Oil 1/4 cup Honey 1 tsp. Hungarian Paprika 5 Tbsp. Cider vinegar 1/4 cup Dijon Mustard 2 1/2 Tbsp. Chopped Garlic 2 tsp. Grated Fresh Ginger Root Juice of 1 Large Lemon Salad: 1 Lb. Fresh Spinach Leaves 2 Ripe Bosch or D'Anjou Pears 2 Bunches Fresh Watercress Procedure: Wash spinach well, remove all stems. Make dressing. Cut pears in half, core and julienne. Place pears in some of the dressing so they don't brown. Wash watercress, remove long part of stem. Put spinach leaves in bowl, coat leaves with a bit of dressing. Place on plates, garnish with pears and watercress. Note: Past post from November 4, 2006 _________________ SPICY ASIAN GRILLED SHRIMP with COCONUT RICE ~ Sweet coconut smooths and compliments the fiery flavored...