25 lines
1.2 KiB
Markdown
25 lines
1.2 KiB
Markdown
# Grilled pear salad with bacon, roquefort and port vinaigrette
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### Ingredients
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* 1 cups walnut halves, toasted
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* 8 ounces sliced bacon
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* 3 pieces Bosc pears, sliced
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* Nonstick vegetable oil spray
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* 2 cups ruby Port
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* 1 pieces shallot, sliced
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* 1 cups olive oil
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* 3 tablespoons red wine vinegar
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### Directions
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Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
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Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
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Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.
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### Meta
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author: Epicurious, http://www.epicurious.com/
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tags: Salads and Dressings
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