Appetizer Salads Arugula salad with oranges, walnut and Montagnolo >> Lamb, Rougette and pasta salad Rougette patato salad Dinner (Formal) Dinner (Informal) Soup Dessert Party time Beer and Wine pairings Meals "The Bavarian way" < back Arugula salad with oranges, walnuts, and Montagnolo Serves 4-6 Ingredients : 4 cups arugula 4 cups mixed baby greens 1 – 11 oz can mandarin oranges, drained 1 cup walnuts, chopped and toasted 6 oz Montagnolo, thinly sliced For the vinaigrette: 1/3 cup balsamic vinegar 2 TBSP dijon mustard 1 cup olive oil Procedure: Cream butter with a little wine, liquor and pepper. Carefully mash in the Montagnolo with a fork. Cool mixture in fridge. Peal pears, slice into halves and remove core.  Sprinkle with lemon juice. Place pears in bowl with wine and a little lemon juice  Chill for 5-10 minutes. Pipe cheese mixture into pears and garnish with herbs. (c) 2006 Kaserei Champignon - The mark of fine cheese. All rights reserved.