frisse salad with pears, blue cheese crumbles, and orange shallot vinaigrette topped with sage and molasses grilled chicken....i added cranraisins and candied walnuts and pecans this was my entree for a luncheon i had at my work...we statred off with a pumpkin soup with cranberry mousse, and for dessert i made a brioche french toast with a butterscotch apple sauce
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