Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

Made This Recipe? Add Your Photo

Total Time
45mins
Prep 15 mins
Cook 30 mins

A refreshing summer salad.

Ingredients Nutrition

Directions

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