Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

A refreshing summer salad.

• Ready In: 45 mins
• Serves: 4

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
• 1⁄2 cup fresh mushrooms, sliced
• 1⁄2 cup Roquefort cheese, crumbled

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.