- 3 tablespoons butter, softened
- 2 tablespoons sour cream
- 4 ounces brie cheese, sliced
- 6 large slices sourdough bread
- 12 endive leaves
- 12 chicory leaves
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon grain mustard
- 8 ounces cooked chicken, sliced
- 1 small pear, thinly sliced
- 1/2 cup pecans, toasted
- Black pepper
Combine the butter, cream and half the cheese in bowl; beat with a wooden spoon until spreadable. Spread the bread with the cheese mixture.
Combine the endive and chicory leaves with the olive oil, lemon juice, sugar and mustard and toss well. Top the bread with the leaves and dressing, chicken, remaining cheese, pear slices and pecans. Sprinkle with freshly ground black pepper and serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
478 calories; 32g total fat; 68mg cholesterol; 388mg sodium; 27g carbohydrates; 3g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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