Bleu Cheese Crostini And Roasted Fall Fruit Salad

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The (ex)Expatriate's Kitchen


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2 anjou or bosc pears, sliced into eighths

1.5 cups red grapes, sliced in halves

2 tbs. olive oil

Eight slices of baguette

6 oz. Gorgonzola dolce, or mellow bleu cheese

1.5 cups Tokay or Muscat wine

1 small lemon, juice only

1/4 cup honey

1 tbs. walnut oil

3 cups arugula, or arugula and mixed greens

2 tbs. black walnut pieces

salt and black pepper to taste

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