Grilled Pear Salad With Bacon Roquefort And Port Vinaigrette Recipes

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Steps:

• To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.

Steps:

• Preheat oven to 350°F
• Spread walnuts on baking sheet.
• Bake until toasted, about 5 minutes.
• Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Coarsely chop bacon.
• Prepare barbecue (medium heat) or preheat broiler.
• Cut pears into 1/4-inch slices and spray lightly with nonstick spray.
• Grill or broil pear slices until brown in spots, about 2 minutes per side.
• 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.
• Strain into large bowl; cool.
• Whisk oil and vinegar into Port.
• Season with salt and pepper.
• Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat.
• Divide among plates and serve.

Steps:

• Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
• 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. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
• Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.

Steps:

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