Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A refreshing summer salad. 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:
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.
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