STREAMING NOW: Feast with Friends

Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A refreshing summer salad.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. Whisk oil and vinegar into Port. Add salt, pepper and cayenne to taste.
  3. Cook bacon in s skillet until crisp. Transfer to paper towels. Crumble into small pieces.
  4. 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.
  5. Divide among 4 salad plates. Top with equal portions of bacon, pear slices, mushrooms, walnut and Roquefort.
  6. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: