Serves one; 335 calories
1 slightly ripe d'Anjou pear
4 thin slices prosciutto
2 Tbsp. English Stilton cheese
2 Tbsp. plain yogurt
1/4 c. skim milk
1 Tbsp. port wine
black pepper to taste
1 bunch watercress, cleaned and dry
Preheat oven to 405°. Peel and cut pears into eight wedges. Cut prosciutto slices into long strips and wrap the pear wedges. Place on a cookie tray lined with a Silpat or parchment paper and bake for 20 minutes. Let cool.
For the dressing:
Place cheese, yogurt, milk, port and pepper in a food processor or blender and pulse until well combined. Serve pears over watercress and drizzle with dressing.
Source: Ursula Adduci, executive chef, Sazon Light Chicago
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