In a bowl, using a fork, mash cheese and buttermilk together to make a smooth paste. Whisk in olive oil, vinegar and salt and pepper until creamy. To serve, divide salad greens among individual salad plates. Peel pears, if desired, and cut into quarters. Remove core and cut into thin lingthwise slices. Arrange over greens. Drizzle with dressing and sprinkle with pecans. Serve immediately. Serves 6. Lansing State Journal, 4-27-98 Mc formatting by bobbi744@sojourn. Com

light green with conspicuous dark green pores and it never blushes or changes color, even wheh it ripens. It is also juicy, fragrant and delicious for eating out of hand and packed with nutritional pluses. A medium size pear contains 100 calories, and has generous amounts of vitamins C and E as well as potassium. They are fat-free and fibrous. They are very popular in Europe. Barbara Burman of Cape Fruit in America says that it is the most versatile cooking fruit she can think of. It was introduced in South America in 1922. It has been exported to this country by Cape Fruit for nearly 40 years. They are found in the spring.