{"id":14448,"date":"2017-06-02T10:55:04","date_gmt":"2017-06-02T17:55:04","guid":{"rendered":"https:\/\/somimag.com\/?p=14448"},"modified":"2017-06-02T10:55:55","modified_gmt":"2017-06-02T17:55:55","slug":"the-chefs-table-blue-cheese-salad","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-blue-cheese-salad\/","title":{"rendered":"THE CHEF’S TABLE – Blue Cheese Salad"},"content":{"rendered":"<\/a>

\"\"RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/p>\n

CHEF<\/b> <\/b>Florence Riguidel
\nRESTAURANT<\/b> La Crepe Bistro<\/p>\n

FACTS<\/b>\u00a0 A Parisian, Florence acquired\u00a0La Crepe Bistro three and one-half years ago, and enjoys her time in the kitchen serving up delicious fresh meals to her guests.<\/i><\/p>\n

\"\"Ingredients:
\n<\/strong>Mixed Green Salad
\nWalnuts
\nBlue Cheese crumbles
\nFive pieces of caramelized pears
\nSliced local tomatoes
\nHome-made vinaigrette<\/p>\n

Preparation & Presentation:
\n<\/strong>Saut\u00e9e the pears with butter and sugar in a pan.
\nSaut\u00e9e walnuts with sugar and white egg in the oven.
\nPlate the mixed green salad
\nMix the vinaigrette (red vinegar, teaspoon of Dijon mustard, salt & pepper).
\nPut crumbled blue cheese (two big spoonfuls).
\nPlace four slices of tomato around the plate.
\nPlace the pears and finish with the walnuts on top.<\/p>\n

Bon App\u00e9tit!<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0 CHEF Florence Riguidel RESTAURANT La Crepe Bistro FACTS\u00a0 A Parisian, Florence acquired\u00a0La Crepe Bistro three and one-half years ago, and enjoys her time in the kitchen serving up delicious fresh meals to her guests. Ingredients: Mixed Green Salad Walnuts Blue Cheese crumbles Five pieces of caramelized<\/p>\n

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