Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette
"A refreshing summer salad."
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 cups ruby port
- 1 shallot, sliced
- 1 cup good quality olive oil
- 3 tablespoons red wine vinegar
- salt & freshly ground black pepper
- 1 pinch cayenne pepper
- 4 slices bacon
- 1 large firm and ripe bosc pear
- 8 cups mixed baby greens
- 1⁄2 cup fresh mushrooms, sliced
- 1⁄2 cup Roquefort cheese, crumbled
directions
- In a medium-sized saucepan, bring port and shallot to a boil. Reduce heat and simmer until reduced to 1/2 a cup. Strain into bowl. Cool.
- Whisk oil and vinegar into Port. Add salt, pepper and cayenne to taste.
- Cook bacon in s skillet until crisp. Transfer to paper towels. Crumble into small pieces.
- Cut unpeeled pear into 1/4 inch slices and brush oil. Grill on a preheated barbecue or sautee in a skillet until golden brown in spots, about 2 minutes per side. Cool.
- Divide among 4 salad plates. Top with equal portions of bacon, pear slices, mushrooms, walnut and Roquefort.
- Drizzle each with a couple tablespoons dressing and serve. Remaining dressing can be stored in a covered container in the refrigerator for up to a month.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
