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add to shopping list 1 tablespoon olive oil 2 teaspoons canned pear nectar 1 teaspoon Sherry wine vinegar 1/4 teaspoon aniseed, lightly crushed 2 tablespoons sliced fresh mint, divided 1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges Thin prosciutto s [...]
Read the recipe at epicurious.com
