Eggplant, Pear and Pecorino Salad

Name: Eggplant, Pear and Pecorino Salad
Ingredients: 1/3 cup walnuts; One 1 1/4-pound eggplant, peeled and sliced lengthwise 1/4 inch thick; Extra-virgin olive oil; Salt; Freshly ground pepper; 1 tablespoon unsalted butter; 2 Bosc pears—peeled, cored and sliced lengthwise 1/4 inch thick; 1 tablespoon Cognac or other brandy; 1 small garlic clove, minced; 1 1/2 tablespoons red wine vinegar; 2 tablespoons chopped parsley; 1 tablespoon chopped chives; 1 tablespoon honey; Thin shavings of Pecorino Toscano cheese

Eggplant, Pear and Pecorino Salad was pinched from <a href="http://www.thebittenword.com/thebittenword/2012/10/eggplant-pear-and-pecorino-salad.html" target="_blank">www.thebittenword.com.</a>

INGREDIENTS

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1/3 cup walnuts

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One 1 1/4-pound eggplant, peeled and sliced lengthwise 1/4 inch thick

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Extra-virgin olive oil

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Salt

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Freshly ground pepper

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1 tablespoon unsalted butter

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2 Bosc pears—peeled, cored and sliced lengthwise 1/4 inch thick

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1 tablespoon Cognac or other brandy

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1 small garlic clove, minced

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1 1/2 tablespoons red wine vinegar

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2 tablespoons chopped parsley

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1 tablespoon chopped chives

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1 tablespoon honey

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Thin shavings of Pecorino Toscano cheese

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