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    You are in: Home / Recipes / Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette Recipe
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    Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Pinaygourmet #345142's Note:

    A refreshing summer salad.

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    Units: US | Metric


    1. 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. 2
      Whisk oil and vinegar into Port. Add salt, pepper and cayenne to taste.
    3. 3
      Cook bacon in s skillet until crisp. Transfer to paper towels. Crumble into small pieces.
    4. 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. 5
      Divide among 4 salad plates. Top with equal portions of bacon, pear slices, mushrooms, walnut and Roquefort.
    6. 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.

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    Nutritional Facts for Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 805.8
    Calories from Fat 578
    Total Fat 64.3 g
    Saturated Fat 10.8 g
    Cholesterol 15.4 mg
    Sodium 202.0 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 1.7 g
    Sugars 14.4 g
    Protein 3.4 g

    The following items or measurements are not included:

    mixed baby greens

    Roquefort cheese

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