Grilled Pear Salad With Bacon, Roquefort and Port V

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: 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; ½ cup fresh mushrooms, sliced; ½ cup Roquefort cheese, crumbled

Servings: persons

1
In a medium-sized saucepan, bring port and shallot to a boil.
2
Reduce heat and simmer until reduced to 1/2 a cup.
3
Strain into bowl.
4
Cool.
5
Whisk oil and vinegar into Port.
6
Add salt, pepper and cayenne to taste.
7
Cook bacon in s skillet until crisp.
8
Transfer to paper towels.
9
Crumble into small pieces.
10
Cut unpeeled pear into 1/4 inch slices and brush oil.
11
Grill on a preheated barbecue or sautee in a skillet until golden brown in spots, about 2 minutes per side.
12
Cool.
13
Divide among 4 salad plates.
14
Top with equal portions of bacon, pear slices, mushrooms, walnut and Roquefort.
15
Drizzle each with a couple tablespoons dressing and serve.
16
Remaining dressing can be stored in a covered container in the refrigerator for up to a month.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups ruby port, 1 shallot, sliced, 1 cup good quality olive oil, 3 tablespoons red wine vinegar, 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.

That's it — enjoy your meal!

Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions