Bacon Pear Salad With Parmesan Dressing Recipes

Steps:

• In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.

Steps:

• Heat oven to 425°F. Place rack on cookie sheet.
• In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
• Cut pears in half; remove core. Stuff each pear half with heaping tablespoon cheese. Wrap 1 bacon slice around each pear half. Brush pears with 1 tablespoon maple syrup; sprinkle with pepper. Place on rack on cookie sheet.
• Bake 30 to 40 minutes or until bacon is cooked.
• On each salad plate, place 1 1/3 cups of salad greens. Drizzle each with vinaigrette; sprinkle with pecans. Place 1 pear half on top of each.

Steps:

• Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.
• Mix the remaining vinegar with the oils and set aside.
• Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.

Steps:

• Cook bacon in small saucepan until crisp. Remove bacon from saucepan, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels. Stir dressing into reserved drippings.
• Toss spinach with bacon and tomatoes in large bowl.
• Add dressing mixture and cheese; mix lightly.

Steps:

• Fry smoked bacon to cripsy stage. Remove from skillet, let cool and reserve grease for dressing; Wash and Plate Spinach (remove stems); Wash and slice pears (using red pears will add color) - arrange over the bed of spinach; Add Blueberries if desired; Tear mint leaves and add to the plates; Crumble the crispy bacon and goat cheese over top. Dressing is simple -- Add vinegar, dijon mustard and honey to blender, mix well. With blender set on low speed, add bacon grease, and add EVOO slowly to emulsify dressing. Add salt and pepper to taste' mix well on high for the last couple of minutes. Drizzle on salad, and serve.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
• Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
• Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

Steps:

• Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm.
• Preheat the oven to 400 degrees. Make croutons: Place bread slices on a baking sheet, and brush with 4 tablespoons butter. Toast until golden brown, about 10 minutes. Set aside to cool completely.
• Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tablespoons melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon.
• While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and saute until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm.
• Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately.

Steps:

• Place spinach in large bowl.
• Cook bacon in large skillet over medium-high heat until crisp.
• Remove to paper towel to drain.
• Discard all but 3 tablespoons of bacon drippings from skillet.
• Add oil to drippings in skillet and heat.
• Add onion; cook until tender, about 3 minutes.
• Stir in vinegar, mustard, sugar, salt and pepper.
• Bring to boiling.
• Remove from heat.
• Add pear to spinach.
• Pour hot dressing over spinach and pear; toss well to coat.
• Crumble bacon and sprinkle over salad.
• Serve immediately.