Smoked Salmon, between Fresh Pears, and Goat Cheese

Here we have a delicious and simple hors d’oeuvres with foods from different regions of the World – Pears from Oregon, Smoked Salmon from Norway, and Goat Cheese from France.

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Start by squeezing a little citrus juice on a saucer (lemon or orange), slice your pears cross-ways so you end up with rounds. Quickly dip both sides of each pear slice in the citrus juice. This will keep them from browning. Place the pear slices on a serving platter. Top them with a slice of smoked salmon and a dollop of goat cheese. For added beauty I rolled the goat cheese into balls and planted the chives in them. Alternately you could spread the goat cheese and top with chopped chives (or a halved green olive).

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Decorate the platter with a little smoked paprika and black pepper mustard (recipe in The Tasteful Muse, Volume Two).

Until next time… Release YOUR Bon Vivant and Savor Your Life!

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