Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette Recipe

Name: Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnut halves, toasted; 8 ounces sliced bacon; 3 Bosc pears, sliced; Nonstick vegetable oil spray; 2 cups ruby Port; 1 shallot, sliced; 1 cup olive oil; 3 tablespoons red wine vinegar; ½ cups mixed baby greens; 3/4 cup crumbled Roquefort cheese

Servings: persons

1 cup walnut halves, toasted
8 ounces sliced bacon
3 Bosc pears, sliced
Nonstick vegetable oil spray
2 cups ruby Port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar
½ cups mixed baby greens
3/4 cup crumbled Roquefort cheese

1
Preheat oven to 350F.
2
Spread walnuts on baking sheet.
3
Bake until toasted, about 5 minutes.
4
Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes.
5
Using slotted spoon, transfer bacon to paper towels to drain.
6
Coarsely chop bacon.
7
Prepare barbecue (medium heat) or preheat broiler.
8
Cut pears into 1/4-inch slices and spray lightly with nonstick spray.
9
Grill or broil pear slices until brown in spots, about 2 minutes per side.
10
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.
11
Strain into large bowl; cool.
12
Whisk oil and vinegar into Port.
13
Season with salt and pepper.
14
Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat.
15
Divide among plates and serve.

1317

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup walnut halves, toasted, 8 ounces sliced bacon, 3 Bosc pears, sliced, Nonstick vegetable oil spray, and more.

Yes, Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette

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