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: 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

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

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.

No additional tips available.

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

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.

Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

How did you like this recipe?

Frequently Asked Questions