Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

Total Time
50mins
Prep 20 mins
Cook 30 mins

You will enjoy this salad full of lively and inviting flavors which comes from the Al Biernat’s Restaurant in Dallas, TX.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  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.

Reviews

(2)
Most Helpful

What a salad! Especially the vinaigrette is something to write home about!

rosslare June 23, 2010

I first saw this recipe in Bon Appetit Magazine, August 2000 edition. I have since made it many times and it is very delicious! For me, it takes way more than 10 minutes to reduce the port. Give yourself 30-40 minutes instead. Have used Tawny Port instead of the Ruby with excellent results as well. I also don't strain the dressing. It does make alot of dressing, but keeps well in the fridge for other uses. I have chopped the pear into pieces and sauteed in a VERY small amount of bacon fat instead of grilling or broiling. I reduce the walnuts and olive oil to half a cup each. This can be prepared head of time, just mix all at the last moment. Thanks for posting, Bev, this is a great salad!

Scoutie February 23, 2009

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