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• Escarole And Gruyere Salad With Walnut Oil Dressing
• Tomato And Fontina Cheese Panini
• Toast With Stilton And Port Wine Pears

Preparation time: 30 minutes
Standing time: 30 minutes
Cooking time: 15 minutes
Yield: 6 servings

Adapted from The Cheese Course, by Janet Fletcher.

• 1 1/2 tablespoons each: olive oil, walnut oil, sherry vinegar
• 1 large shallot, minced
• Salt, freshly ground peppe
• 1/2 cup walnut
• 2 heads escarole, pale heart only, torn into bite-size pieces
• 1/3 pound Gruyere, Comte or Emmental cheese, rind trimmed, cut into matchstick-size pieces
• 1/4 cup minced Italian parsley

1. For dressing, whisk together oils, vinegar, shallot and salt and pepper to taste in small bowl. Let stand 30 minutes. Taste; adjust vinegar and oil as needed.
2. Meanwhile, heat oven to 350 degrees. Toast walnuts on baking sheet until fragrant and lightly colored, about 15 minutes; cool. Break up large pieces. Combine escarole, walnuts, Gruyere and parsley in large serving bowl. Pour dressing over salad; toss. Season with salt and pepper; toss again.

   Nutrition information per serving:
   
   Calories ............ 235 Fat ............ 21 g Saturated fat ... 6 g
   % calories from fat .. 76 Cholesterol ... 25 mg Sodium ........ 95 mg
   Carbohydrates ..... 3.9 g Protein ........ 11 g Fiber ......... 1.8 g

Preparation time: 7 minutes
Cooking time: 9 minutes
Yield: 4 servings

This simple recipe was developed by test kitchen director Raeanne Sarazen.

• 5 1/2 tablespoons butter, softened
• 1 teaspoon minced garlic
• Salt, freshly ground pepper
• 8 slices rustic or country-style bread, cut 1/2-inch thick
• 8 thin slices fontina cheese
• 2 large tomatoes, seeded, thinly sliced
• 1/2 cup arugula or spinach leaves

1. Melt 1 tablespoon of the butter over low heat in small saucepan. Add garlic; cook until garlic softens, about 1 minute. Remove from heat; cool. Place 3 tablespoons of the butter in small dish. Mix in melted garlic butter, and salt and pepper to taste until creamy. Set aside.
2. Heat large skillet over medium heat. Brush one side of each slice of bread with remaining 1 1/2 tablespoons butter. Spread other side with garlic butter, leaving this side facing up. Place 1 slice of the cheese, 2 slices of tomato, a few leaves of arugula and 1 additional slice of cheese on garlic-butter side of bread. Top with bread slice, plain butter side up.
3. Place sandwich in skillet. Cook until bottom is browned, about 4 minutes. Press down gently on sandwiches with spatula. Turn; press down again. Cook until other side is browned and cheese is melted, about 4 minutes. Remove from heat; cool 5 minutes. Cut in half with serrated knife.

   Nutrition information per serving:
   Calories ............ 435 Fat ............ 25 g Saturated fat .. 14 g
   % calories from fat .. 51 Cholesterol ... 65 mg Sodium ....... 770 mg
   Carbohydrates ...... 42 g Protein ........ 13 g Fiber ......... 3.2 g

Preparation time: 15 minutes
Cooking time: 16 minutes
Yield: 4 servings

Adapted from The Cheese Bible

• 2 medium-ripe pears, peeled, halved, cored
• 1 1/2 cups port wine
• 1 cup water
• 4 slices whole-wheat bread
• 2 tablespoons butter, room temperature
• 8 slices Stilton cheese
• Fresh mint leaves
• Green peppercorns, optional
1. Place pears in single layer in saucepan. Add port and water to completely cover. Heat liquid to low simmer; poach until pears are easily pierced with knife, about 15 minutes. Cool slightly in liquid. Drain on paper towels.
2. Heat broiler. Toast bread; remove crusts. Spread butter on toast while still warm. Place toast on baking sheet. Cut 1/4-inch slices in pears, leaving stem end intact. Separate slices to form fan shape. Place pear half on each slice of toast. Top with 2 slices Stilton. Broil until cheese melts, about 30 seconds. Garnish each with mint and green peppercorns.

   Nutrition information per serving:
   Calories ............ 270 Fat ........... 15 g Saturated fat ... 9 g
   % calories from fat .. 50 Cholesterol .. 35 mg Sodium ....... 600 mg
   Carbohydrates ...... 26 g Protein ........ 9 g Fiber ......... 3.9 g