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Spicy Nut Salsa with Blue Cheese

3 tablespoons of Hazelnut oil or olive oil
4 teaspoons of dry mustard
2 teaspoons of ground allspice
1/2 cup of Hazelnuts, coarsely chopped
1/2 cup of pecan pieces
1/2 cup of slivered almonds; coarsely
1 cup of Celery, chopped
1 cup of Gorgonzola or Blue cheese;
2 tablespoons of honey


Recipe By: July 1993 issue of Bon Appetit (1-year)  Heat first 3 ingredients in heavy large skillet over medium heat. Add nuts and saute until golden, about 7 min. Transfer to large bowl. Stir in celery, cheese and honey. Season with salt and pepper. Makes 4 cups.

rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


 

 

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