• 4-1/2 lbs. small baby new potatoes, halved
• 1/3 cup olive oil
• 2-3/4 Tbs. white wine vinegar
• 1 Tbs. plus 1 tsp. honey
• 1 Tbs. plus 1 tsp. fresh chives, chopped
• 2 tsp. lemon juice
• 1 lb. ripe pears, sliced
• 6 ounces alfalfa sprouts
• 2 ounces blue vein cheese, crumbled
• 1 ounce pine nuts or slivered almonds, toasted

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until tender. Drain and cool. Combine next 5 ingredients in a jar with a tight-fitting lid; shake well. Combine potatoes and dressing in a bowl, cover, refrigerate 1 hour. Drain, reserve dressing. Combine potatoes and pears in bowl with sprouts and cheese, mix gently. Pour over reserved dressing, sprinkle with nuts.

Per serving: calories 649, fat 26.7g, 36% calories from fat, cholesterol 11mg, protein 13.4g, carbohydrates 95.2g, fiber 10.1g, sugar 22.6g, sodium 214mg, diet points 13.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 1.3, Bread: 3.7, Lean meat: 0.5, Fat: 5.1, Sugar: 0.4, Very lean meat protein: 0.3

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.